Brits will eat over 5,000 slices of pizza in their adult life, study finds
The typical Brit will munch through 5,208 slices of pizza over the course of their adult life – but 83 per cent have no regrets about the amount they eat. A poll of 2,000 adults found 12 per cent eat up to three pizzas each week – with between 6pm and 8pm being the most popular time to chow down. This equates to an average of £21.40 a month on the beloved Italian classic – or £256.80 a year. In fact, 40 per cent are picking pizza over other meals and snacks with 18 per cent saying they’re likely to reach for a slice over other takeaway treats like kebabs (three per cent) or an Indian takeaway (15 per cent), because it makes them happy (42 per cent). With 57 per cent citing it as their ‘comfort food’. The research, commissioned by Tabasco Brand to celebrate National Pizza Month, also found Friday (24 per cent) and Saturday (21 per cent) are the preferred days to tuck into the dish. A spokesperson for the hot sauce maker said: “Pizza is an easy way to bring people together as the ultimate dish to share with friends and family. “Great for any occasion, the cheesy goodness with an added dash of hot sauce is a great way to light up any movie night or end of week celebration.’ Ordering it to your home (46 per cent) is the preferred location to eat pizza, as opposed to at a restaurant (18 per cent). The study, carried out via OnePoll, also found the nation’s top ‘pizza moments’ are a movie night at home (36 per cent) and after a night on the town (29 per cent). Pizza-lovers are also growing more adventurous, with 48 per cent experimenting with different flavours and toppings, citing combinations like hot sauce and mayo (17 per cent), hot sauce and honey (15 per cent) and hot sauce and queso (13 per cent) as the blends they’re most likely to explore. And when it comes to toppings, mushrooms (37 per cent), mozzarella (37 per cent) and onions (33 per cent) come in the top three – with pepperoni (31 per cent per cent) and garlic (26 per cent) just behind. The spokesperson for Tabasco Brand, which has teamed up with Yard Sale Pizza to allow Londoners to share custom messages to friends and family via its Yard Sale x Tabasco Pizza Post, added: “It’s great to see that people are open to experimenting with some seriously hot combinations. “Pizza is a great medium for this. Its cheesy base counteracts the heat from the hot sauce, allowing people to try out flavours that seem spicier than they’re used to. “Plus, the acidity of the vinegar cuts through the rich toppings, deepening the flavour and taste of the pizza. Together, the combination can light up even the simplest of pizzas.” The best time to enjoy a pizza: 1. A movie night at home 2. On a Friday night after a long week at work 3. When watching sports on TV 4. As a payday treat 5. Getting in after a night out 6. The day you get back from a holiday 7. The day you move house and don’t want to cook 8. As a celebration – like on exam results day 9. Your birthday 10. Leftovers as a treat lunch at work Read More Brits admit they’re ‘clueless’ about art including paintings by Pablo Picasso Brits get itchy feet in their home after five years, study finds The exact time Brits find themselves ‘uncontrollably hungry’ revealed Is there such a thing as British pizza? Jamie Oliver says he’d choose anonymity over fame if given the choice again
1970-01-01 08:00
‘Anonymity is our greatest gift’: Jamie Oliver says he’d choose ‘a normal life’ over fame if given the choice again
Jamie Oliver has claimed he would choose a life of anonymity over fame, if he was given the chance to go back and do things again. The TV chef was interviewed by broadcaster Kirsty Young for her debut podcast, Young Again, which is available on BBC Radio 4 and BBC Sounds. In each episode, Young revisits pivotal moments in the lives of her guests, and asks them what they wish they’d known at the time – along with what they would change if given the opportunity. In the third episode of the podcast, which is out now, Young spoke with Oliver about his rapid ascent to fame aged just 23, following the release of his BBC cooking show The Naked Chef. Oliver, now 45, also discussed what he learnt from a young age working in his parents’ pub, his relationship with wife Jools, and the challenge of balancing his activism and campaigning work with running a business empire. “If you could go back, would you not do it?” Young asks him during the episode. “Definitely,” Oliver responds. “I’m not trying to say ‘shoulda woulda coulda’ but if I came back on Earth and did again, I would go to (set up the) pub, and I would have a normal life and I would be aware that anonymity is our greatest gift that we will never give any currency to. “And to have just enough and to trot on, and to be the best you can at your thing, and be part of a community, and to have a mutuality… That is very very very precious.” Oliver and his wife met when they were 17, and have been together ever since. They have children together. The TV chef’s remarks come not long after his business enjoyed a major boost thanks in part to his work producing shows such as Jamie’s £1 Wonders. The programme achieved an average of 1.4 million viewers as it helped households deal with the cost-of-living crisis by creating cheap and nutritious meals. His empire, which includes TV shows, recipe books, branded products and several lucrative partnerships, along with his numerous franchised restaurants around the world, made a pre-tax profit of £7.7m in 2022, a 17.5 per cent increase on the past year. Sales for the Jamie Oliver Cookery School, which offers cooking classes in London and online, also grew by more than a third last year. Amid a return to the hospitality industry after lockdowns during the pandemic, he also announced the launch of a new restaurant in London’s Catherine Street, scheduled to open in November. Last month, Oliver called for more free school meals help from the government, urging them to “put children’s health first” and widen the eligibility. Under current rules, only children from households with an income below £7,400 – after tax and benefits – are eligible. Following a major campaign by The Independent,London mayor Sadiq Khan has pledged to roll out free primary school meals to all pupils in the capital in a year-long pilot. The first three episodes of Young Again, the new podcast from Kirsty Young, are available now on BBC Sounds. Future episodes will be broadcast weekly on BBC Radio 4 at 11am from 3 October. Read More Jamie Oliver’s businesses notch up higher profits after £1 Wonders TV success Jamie Oliver calls for vulnerable children to be given free school meals Tom Kerridge: Free school meals should be part and parcel of education Is there such a thing as British pizza? Three recipes from Michel Roux’s new fuss-free French cookbook How to cook to keep your gut healthy
1970-01-01 08:00
Burger King still open in Russia despite pledge to exit
The owner of the fast-food brand says there are "no new updates" on its pledge to leave Russia.
1970-01-01 08:00
What Exactly Is Horseradish Sauce?
Prepared horseradish and horseradish sauce aren’t the same thing.
1970-01-01 08:00
Debunked: The Empire State Building Didn’t Actually Light Up for Taylor Swift’s “Ketchup and Seemingly Ranch”
The Empire State Building seemingly lit up for "ketchup and seemingly ranch." But not everything is as it seems.
1970-01-01 08:00
California law raises minimum wage for fast food workers
California is raising the minimum wage for fast food workers, marking a hard-won victory for those workers and union organizers.
1970-01-01 08:00
Can You Spot the Egg Hiding in This Baked Goods Brainteaser?
You don't have to be a star baker to ace this hidden image puzzle.
1970-01-01 08:00
Le Creuset Is Having a Huge Fall Sale—and It’s Your Chance to Save Big on Casserole Dishes and More
During Le Creuset’s Fall Bake Sale, you can get top-rated cocottes, casserole dishes, and more for up to 30 percent off.
1970-01-01 08:00
California fast food workers to earn minimum of $20 an hour under new law
Fast food workers in California will earn a minimum of $20 an hour starting in April under a
1970-01-01 08:00
Friends who created fake New York City steakhouse with year-long waitlist open for one night only
People looking to eat at a high-end restaurant in New York City ultimately learned that the entire thing was an elaborate prank. On Saturday 23 September, Mehran’s Steakhouse finally had a table available in its East Village location after previously having a waitlist with nearly 3,000 names on it. Around 140 diners showed up with no idea that the restaurant wasn’t real. The origins of the prank date back to 2021, when Mehran Jalali and his 16 housemates were having biweekly steak dinners that he would cook in their Upper East Side apartment. As a joke, the roommates made a Google page where they could leave good reviews. Strangers eventually found them and assumed the reviews were real. After more people got accidentally wrapped up in the prank, the roommates created a website for the steakhouse, and by 2022, the wait list had 2,600 names on it. The group then attempted to make their prank real this past weekend, when they rented an event space in the East Village, and obtained a one-day liquor license and food-handling permits before inviting those who’d put their names on the reservation list. Members of the press were able to attend the restaurant, including a New York Times food writer, as well as a reporter from the New York Post. The $144 main entree was called the Bovine Circle of Life, better known as steak and potatoes. The restaurant’s simple salad also came with an elaborate name, Agrarian Synergies. A waiter even walked around with a gallon of milk, claiming it was from a cow from Uganda named Phillip as part of the meal’s concept. Part of the prank also included a selection of framed photographs of Jalali posing with celebrities he had “cooked for” over his years as a chef, including Albert Einstein, Marilyn Monroe, Barack Obama and John F Kennedy. “The worst-case scenario for me would’ve been if like, people realise that it was a fake steakhouse not because like, like the pranks and stuff, you know, that the lies were absurd, but because just like the food wasn’t that good, which ended up not happening,” the 21-year-old told Inside Edition. The group also staged a celebrity appearance. “We had some of our friends come and hold posters for Drake so that way people walking by, people walking would think that Drake was actually inside when he really wasn’t,” one of the pranksters, Riley Walz, told the outlet. According to the Daily Mail, the creators said they hoped the night wouldn’t be a “one hit wonder”. “People said they wouldn’t change a single thing about the steak,” the chef added. Since the one-night opening, more people have taken to Google to leave the steakhouse a review. “I got the luxury of being able to attend the one night only pop up and it did not disappoint!” one review began. “The waiter was very attentive and he didn’t bat an eye even when my husband asked him to recook the steak five times! Always smiling. We received complimentary wine because of this event. It was delicious.” The review continued: “The chef told me he personally crushed the grapes with his feet and fermented the juice for 98 years. Wine was amazing but the showstopper was the steak. The aroma in the restaurant alone almost made me pass out. I was getting lightheaded as I did not eat for four days just so that I would be able to eat as much as possible today. The first bite was better than anything on Earth. I levitated ... Turns out Drake was there a bit earlier than me?! He has great taste haha.” The Independent has contacted Jalali for comment. Read More Starbucks faces lawsuit as customers claim refreshers contain no fruit Subway enthusiasts stew over launch of first ever 3-inch sandwich 8 of the best wine regions to travel to around the world Cold-weather recipes to get on your radar now Five easy recipes to cook with your kids Baked beans and pasta become kitchen cupboard staples in British households
1970-01-01 08:00
Cold-weather recipes to get on your radar now
Pumpkins and squash are great in tarts, and it’s the mixture of sweet and salty in savoury pumpkin tarts that really gets me,” says food writer Diana Henry. Pumpkin tarts with spinach and gorgonzola Serves: 6 Ingredients: For the pastry: 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes For the filling: 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g parmesan cheese, finely grated Freshly grated nutmeg 200g gorgonzola cheese Freshly ground black pepper Method: 1. For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. 2. Preheat the oven to 180C fan (375F), Gas 5. 3. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about four minutes over a medium heat). Drain well and leave to cool. 4. Make the custard by mixing together the eggs, egg yolk, cream and parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line six individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes). 5. Preheat the oven again to 180C fan, Gas 5. Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another five minutes. 6. Cut the pumpkin into small slices, about 10 centimetres long and one centimetre thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of gorgonzola. 7. Pour the custard mix over the tarts and bake for 25-30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven. Beef pie with wild mushrooms and red wine With wild mushrooms and red wine, this beef pie is perfect as the days get shorter and colder. Serves: 6 Ingredients: 1kg braising beef, cut into large chunks 30g dried wild mushrooms Groundnut oil 350g baby onions, or small round shallots, peeled but left whole 50g butter 1 celery stick, finely chopped 2 garlic cloves, crushed 30g plain flour 300ml red wine Leaves from 3 thyme sprigs 3 bay leaves 300g fresh mushrooms, sliced 3 tbsp finely chopped flat leaf parsley leaves 320g puff pastry for 1 big pie, 600g for 6 small pies 1 egg, lightly beaten Sea salt flakes and freshly ground black pepper Method: 1. Dry the meat well with kitchen paper (if it’s wet it won’t brown properly). Put the dried mushrooms in a heatproof bowl and pour enough boiling water over to just cover. Leave to soak for 30 minutes. 2. Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch as it’s done. Add the baby onions or shallots to the pan and lightly brown them, adding a little more oil if you need it. Reduce the heat, add 20 grams of the butter and all the celery and garlic, and sweat for 10 minutes. Return the meat, with any juices, to the casserole. Season well and, over a low heat, add the flour. Stir everything round until it is well coated. Cut up the mushrooms and add to the pot with their soaking liquid (strain the liquid through muslin, as it can be gritty). Add the red wine, thyme and bay leaves and bring to the boil. Immediately reduce the heat, cover and cook over a very gentle heat for one-and-a-half hours, stirring every so often. Take the lid off for the last 15-20 minutes to reduce the liquid. You need thick juices for a pie, so, if they’re too thin, remove the meat and mushrooms and boil to reduce the sauce. 3. Melt half a tablespoon of oil and the remaining butter in a saute pan and cook the fresh mushrooms briskly over a high heat so that they get well coloured. Season and let the mushrooms cook until they exude their liquid and it evaporates. Stir the parsley and the cooked fresh mushrooms into the meat and check the seasoning. Leave to cool completely. 4. Put the meat in one large or six small pie dishes and roll out the pastry to fit the dish(es). Cut a strip or strips large enough to go around the edge or edges. Brush the edge(s) with water and press the strip on. Dampen this with water and cover the pie or pies with their lids, pressing the pastry down. Trim off the excess, knock up the edges and crimp them, if you like, or just press with a fork. Use the remaining pastry to decorate, making little holes in the top for steam to escape. Brush with the beaten egg and chill for half an hour. Preheat the oven to 190C fan, Gas 6. 5. Bake in the oven for 40-45 minutes for one large pie, or 25-30 minutes for smaller pies. Serve immediately. Pecan and pear upside-down cake “The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says Henry. “The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.” Serves: 10 Ingredients: For the fruit and nuts: 75g unsalted butter 115g caster sugar 350g firm pears (about 2) 140g cranberries 75g pecans For the cake: 120g unsalted butter, softened 200g caster sugar 2 large eggs, separated Drop of vanilla extract 210g self-raising flour 1 tsp baking powder 1 tsp ground ginger (optional) 175ml full-fat milk Method: 1. Preheat the oven to 180C fan (375F), Gas 5. 2. Melt the butter and sugar for the fruit and nuts in a heavy-based ovenproof saute pan, 25cms in diameter, over a low heat. Peel and core the pears and cut them into slices, about 1cm thick, then place them on top of the butter and sugar. Cook these over a gentle heat until just tender, then whack the heat up and cook them until lightly caramelised. Scatter the cranberries and pecans on top and gently mix all the fruit around. Turn the heat off, but don’t let the pan get cold. 3. For the cake, cream the butter and sugar and add the egg yolks and vanilla. Mix in half the flour along with all the baking powder and ginger, if using. Add the milk and then the other half of the flour. Mix until smooth. 4. Whisk the egg whites until they form medium peaks. Add one tablespoon of the beaten whites to the batter to loosen it, then, working quickly, fold in the rest with a large spoon. 5. Spread the batter over the fruit and nuts in the pan and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the sponge comes out clean. 6. Leave the cake to cool for 10 minutes before turning it out, but no longer, or the caramelised fruit will stick to the pan. If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelised sides facing upwards. ‘Roast Figs, Sugar Snow’ by Diana Henry (Aster, £22). Read More Is there such a thing as British pizza? Five easy recipes to cook with your kids The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup
1970-01-01 08:00
The Reason Boston is Called “Beantown”
Among nicknames like “The Athens of America,” “The Cradle of Liberty,” and “The Hub of the Universe,” “Beantown” sounds very out of place.
1970-01-01 08:00