Good Grub

	Human health threatened as farm use of life-saving antibiotics increases again

Government figures just published show another big jump in the veterinary use of two of the most important classes of antibiotics in human medicine. [1]

The latest data shows that, in 2007, the veterinary use of fluoroquinolone antibiotics increased by 20% compared with 2006, and the use of cephalosporin antibiotics increased by 10%. [2] [3]

This is the sixth time in the last seven years that both fluoroquinolone and cephalosporin use has increased. In comparison with 2001, fluoroquinolone use in 2007 is up by 48% and cephalosporin use up by 138%. This has occurred despite large falls in livestock numbers over the same period. Since 2001 [4] pig numbers have fallen by 17%, poultry by 7%, cattle by 3% and sheep by 8%. [5]

With rising antibiotic resistance in human and veterinary medicine, and very few new antibiotics coming on to the market, fluoroquinolones and modern cephalosporins are two of the most effective classes of antibiotics remaining for treating life-threatening infections, such as meningitis in children, or severe campylobacter, shigella or salmonella infections. As a result, these drugs have been classified as ‘critically important antibiotics for human medicine’ by the World Health Organisation (WHO). The WHO have also said that they are two of the three antibiotic classes for which there should be the greatest sense of urgency for developing strategies to preserve their effectiveness in human medicine. [6]

Mounting evidence that antibiotic-resistant bacteria are spreading from farm animals to humans has recently led the European Medicines Agency (EMEA) to run consultations on the veterinary use of fluoroquinolones and modern cephalosporins. In both cases, the EMEA’s advisory committee expressed concerns about resistant bacteria spreading from animals to humans and called for these antibiotics to be used as prudently as possible in farming. [7] [8] [9]

In contrast to the situation with fluoroquinolones and cephalosporins, the latest data for overall farm antibiotic use do show a welcome 4% fall since last year, although this can be partly explained by lower livestock numbers.

The Soil Association welcomes the fact that finally the Government’s statistics also include valuable information on the relative amount of antibiotics used in different animal species. From this, it can be estimated that approximately 64% of all farm antibiotic use is in pigs, 32% in poultry, 3% in cattle, 1% in fish and less than 0.5% in sheep. [10]

These figures show the huge reliance of the intensive pig and poultry industries on antibiotics. On the other hand, grazing animals like cattle and sheep, are generally farmed less intensively, with greater access to the outdoors. As a result, they develop fewer diseases and do not need as many antibiotics.

Richard Young, Soil Association policy adviser, said:
“We estimate that a move to less intensive, more health-oriented livestock farming, could reduce farm antibiotic use by up to 75%. This would help to safeguard the future effectiveness of critically important drugs, and over the coming years, save countless human lives.

“The Government needs to get a grip on the situation quickly. Despite a warning from the House of Lords in 1998 on the veterinary use of fluoroquinolones and the increasing concern of the WHO and European regulators more recently, it has taken no effective action, and the use of these life-saving drugs is now increasing exponentially, year after year.

“We accept there are occasions when these antibiotics should legitimately be used on farms to prevent the death or suffering of large mammals like cattle and pigs. But it is quite clear that through ignorance of the long-term consequences, many vets and farmers are still choosing them just because they are modern medicines, when for most conditions there are equally effective alternatives.”

References:

[1] Defra press release (20 Aug 2008) ‘Sales Of Veterinary Antimicrobials In The UK In 2007′
http://www.defra.gov.uk/news/2008/080820b.htm

[2] Cephalosporins are the most modern penicillin-type antibiotics. They are effective against a large number of infectious bacteria, but because of their importance in human medicine they should be used only in limited circumstances in order to preserve their effectiveness. Although resistance to any cephalosporin is considered a serious problem, the greater concerns relate to the more modern third and fourth generation cephalosporins. The Government’s figures on the veterinary use of antibiotics, however, do not differentiate between the different generations of cephalosporins, so the figures quoted in this press release apply to all cephalosporins. Nevertheless, earlier this year the Government’s Veterinary Medicines Directorate provided us with statistics showing that the veterinary use of third and fourth generation cephalosporins increased by 209% between 1999 and 2006. Fluoroquinolones are the most modern quinolone-type antibiotics. The quinolones are one of the very few new classes of antibiotics to be developed during the last 30 years. The US has banned the use of fluoroquinolones in poultry production, Finland severely restricts them and regulators in Australia have refused to allow their use in food animals entirely.

[3] Figures in Veterinary Medicines Directorate, 2008. ‘Sales of antimicrobial products authorised for use as veterinary medicines, antiprotozoals, antifungals, growth promoters and coccidiostats, in the UK in 2007.’
http://www.vmd.gov.uk/Publications/Antibiotic/salesanti07.pdf

[4] A comparison is being made with 2001 for livestock numbers and antibiotic consumption because this is the first year for which there are comparable, fully revised, livestock numbers.

[5] Figures for 2001 in Veterinary Medicines Directorate, 2007. ‘Sales of antimicrobial products authorised for use as veterinary medicines, antiprotozoals, antifungals, growth promoters and coccidiostats, in the UK in 2006.’
http://www.vmd.gov.uk/Publications/Antibiotic/salesanti06.pdf

[6] World Health Organisation, 2007. ‘Critically important antimicrobials for human medicine – categorization for the development of risk management strategies to contain antimicrobial resistance due to non-human antimicrobial use’, Report of the second WHO Expert meeting, Copenhagen, 29-31 May 2007, http://www.who.int/foodborne_disease/resistance/antimicrobials_human.pdf

[7] Committee for Medicinal Products for Veterinary Use, 2006. ‘Reflection paper on the use of fluoroquinolones in food-producing animals in the European Union: development of resistance and impact on human and animal health’, European Medicines Agency, http://www.emea.europa.eu/pdfs/vet/srwp/18465105en.pdf

[8] Committee for Medicinal Products for Veterinary Use, 2008. ‘Reflection paper on the use of third and fourth generation cephalosporins in food-producing animals in the European Union: development of resistance and impact on human and animal health’, European Medicines Agency.

[9] While all European organic standards already restrict the use of antibiotics on farms (routine prophylactic use is not permitted, the frequency of therapeutic use is restricted and extended withdrawal periods are required after their use before animals can be slaughtered), the Soil Association has further limited the use of fluoroquinolones on farms it certifies. These antibiotics can only be used with the organisation’s permission, and only on individual animals. Permission to use them should be discussed in the annual health plan, but in cases where they are needed to save lives or prevent suffering, this permission can be sought retrospectively. From January 2009, similar restrictions will be introduced by the Soil Association for the use of third and fourth generation cephalosporins.

[10] The species breakdown provided in the Veterinary Medicines Directorate report is not entirely complete – 7% of the antibiotic products sold for use in food animals only are not broken down by species (there is additionally a similar amount of antibiotics sold for use in food animals and pets which is not broken down by species). Our estimate of the percentages used in each food-animal species may not therefore be entirely accurate, but it gives a reasonably good reflection of the true situation.

My Secret Kitchen are dancing round the pantry at the news that their Maple Caramel Sauce has won the top three gold star award. Imagine your favourite toffees made into pourable, liquid heaven – and made all the more delicious by a hint of warm maple syrup. That’s the reason for the success. To add to their joy, they also won a two gold star award for their Balsamic Reduction.

The Great Taste Awards, which is organised by the Guild of Fine Food and often referred to as the Oscars of the food industry, is this year celebrating its 15th anniversary and is the authoritative, independent standard for Britain’s fine food sector. The judging standards are the most rigorous in the UK. Every entry is blind tasted by teams of experts. By the time it earns gold, it will have been assessed by at least three different teams. This year’s judges include Alex James, farmer, journalist and bass player with Blur, Mark Hix, the chef’s chef, Charles Campion from Evening Standard & The Independent, Tom Parker-Bowles of UKTV Food’s Market Kitchen and national food journalist Fiona Sims.

My Secret Kitchen is the UK’s first food and drink tasting company. The big idea is that rather than invite people round to look at lingerie or sniff some scent, it would be great to invite them round for something they can REALLY enjoy - food

Phil Moran, co-founder of My Secret Kitchen said “ A lot of people who try our Maple Caramel Sauce at one of our tastings normally give us the verdict of “oooh” and “aaah” so it’s great to get the official three gold star approval from such a distinguished team of experts”

You can book a tasting or learn more about the opportunities of becoming an independent consultant by contacting My Secret Kitchen on 0845 094 5319 or at www.mysecretkitchen.co.uk

The eagerly anticipated new antioxidant drink Mile High – arriving at a chiller near you

The new arrival at Waitrose is Mile High, an all-natural, nutritional and healthy blended juice, with exceptional antioxidant strength designed to give your body a guilt-free pick me up. Mile High will be available in the chiller cabinet of selected stores nationwide from August 26, 2008.

UK-based drinks company Mile High Drinks originally developed the natural, not from concentrate juice blend to combat the negative effects often experienced when flying. The concept was conceived by Stuart Roberts, a naturopathic nutritionist and Richard Hammond, who after 15 years as cabin crew had first-hand experience in the effects of long-haul flying. In 2005, together they formed Mile High Drinks with a mission to make an all-natural, tasty and healthy drink. Stuart fine-tuned the recipes to ensure that the final product contained a combination of ingredients that were scientifically proven to have qualities that can help combat jet lag, dehydration, nausea, digestive upsets and infections. The unique way that Mile High blended the ingredients makes the combination much more effective than each individual ingredient alone.

Mile High was developed using the synergy gained by blending multiple natural ingredients with combative properties and high levels of antioxidants. Industry standard antioxidant tests have shown Mile High to have exceptional antioxidant strength. The resulting blend is a flavourful, everyday drink; ideal for health conscious consumers who, without making dramatic changes to their lifestyle or eating habits, can benefit from all the goodness in Mile High. Because Mile High is going into the chiller cabinet at Waitrose, everyone now has the chance to feel the positive effects of the combination of red grape, aloe vera and ginger without leaving the ground.

Stuart Roberts, Managing Director of Mile High Drinks explained the decision to list in Waitrose: “We know how effective Mile High has been in the air, and we felt it only right that this drink should be available outside of the airport. By putting Mile High into one of the UK’s most trusted supermarkets everyone, not just those preparing to fly, can enjoy the health benefits Mile High can offer. Whilst Mile High is best served cold, it does not need to be kept in the fridge to stay fresh: consumers can carry a few bottles in their luggage, brief case or hand bag, ready for the moment their body needs a boost. Mile High is the perfect antidote to feeling jaded whatever you have been doing.

Richard Hammond, Director of Mile High Drinks added: “We are very excited about this next chapter in Mile High Drinks. Our aim is to make our brand available across a variety of convenient locations so that this unique drink is widely available and not just as a flying health aid. We have created a fabulous drink using the very best ingredients, valid scientific data and a great deal of experience. Whilst drinking Mile High is a great way to combat the effects felt when flying, it is also a superb way to feel great after a hard day at work, a trip to the gym or just because you need a lift. The memorable brand name, recyclable packaging and delicious taste complements the health credentials and adds further credibility to this emerging new brand. We are also developing a version for children to be called Smile High’, which will be available very soon.”

Soil Association Organic Food Festival 2008
6-7 September 2008
10-6pm on Saturday and 10-5pm Sunday
Harbourside, Bristol
Admission to the Festival is £4 (FREE to under 16s and Soil Association charity members – bring your card)
For more information on the Festival go to www.soilassociation.org/festival

The Soil Association Organic Food Festival, sponsored by Yeo Valley Organic, is Europe’s largest celebration of all things organic and kicks off this year’s Soil Association Organic Fortnight, a nationwide campaign bringing together individuals, communities, retailers, restaurants, schools and organic farms.

Now in its eighth year the festival will be host to over 300 organic companies showcasing the very best organic food, drink, fashion, skincare and homeware products. Visitors will be spoilt for choice with bustling food markets, a green planet pavilion, a demonstration kitchen, an exciting talks programme, food cruises around the harbour, and an arts and entertainment fringe that includes food demos, children’s activities, and music.

Patrick Holden, director of the Soil Association said,
“Attending the Soil Association Organic Food Festival is truly memorable and inspiring and has become one of the highlights of my year. Meeting the producers and learning the stories behind the food you eat is a life enhancing experience. Making a commitment to buy local and organic produce is one of the most important actions we can take to build a more secure and climate friendly food future for ourselves and our children against a background of fossil fuel depletion and climate change.”

New to the festival for 2008:

• With rising oil prices fuelling our passion for local production, this year we are showcasing a wealth of organic producers and retailers within a 30-mile radius of the city with our first Local Market in Anchor Square.
• If you really want to focus on eating locally what better than your own back yard! There will be a Grow your own organic garden area featuring a Garden Café, demonstration vegetable plots, talks, and opportunities to pick up useful tips.
• Organic Live! areas across the site will include cookery demos and wine tasting and visitors can engage with exhibitors and environmental experts on a range of fascinating subjects - from their personal stories to big panel discussions on climate change and sustainable fishing. Come along and learn everything from how Transition communities are moving from oil dependency to local resilience to how to be “Self-Sufficient-ish” from Bristol twins and authors Andy & Dave Hamilton.
• For budding Jamie Olivers the Food for Life Partnership cooking buswill be in the Kid’s Zone. There will be free, 90-minute cookery sessions taking place three times a day where 7 to 11 year-olds will be taught how to make delicious organic treats.
• The festival will open on Saturday morning with the Matthew sailing towards the Amphitheatre to the sound of ‘Food Glorious Food’ sung by the amazing People of Note Choir. They will also be performing again later on Saturday on the Millenium Square stage. This will be part of a whole feast of musical entertainment throughout the site over the weekend.

Helen Taylor, Soil Association development director said:
“Every year the Soil Association Organic Food Festival just gets bigger and better. There’s something here for everyone whether you’re looking for help growing your own veg, a chance to try out a new organic beauty product, or just looking for something tasty for dinner.”

This year’s festival is greener than ever

With the introduction of sustainably sourced biofuel (from used cooking oil) to power the festival generators, and an emphasis on travelling to the festival by train, bus and ferry. To keep it green and encourage people to come by train, the Soil Association, in partnership with First Travel, are offering a 2 for 1 offer on festival tickets on presentation of proof of using First Travel transport.
There will be comprehensive recycling facilities provided by Network Recycling, sponsored by Barts Spices, and the Soil Association is supporting WRAP’s ‘Love Food Hate Waste’ campaign with sessions in the Demo Kitchen and interactive talks - highlighting that the food we throw away is a huge waste of energy, water and packaging. Come and learn about easy ways to reduce food waste, help the environment and save money.

The European Parliament has voted in favour of labelling foods containing the six food colours E110, E104, E122, E129, E102 and E124  with the words “may have an adverse effect on activity and attention in children.” The provision was added following evidence generated by research commissioned by the UK Food Standards Agency, published in September 2007.

The research, known as the “Southampton Study” showed that a combination of six food colours and one preservative increased hyperactivity in a cross section of children, not just those who had been previously diagnosed with ADHD.

Foods containing the six dyes will have to carry the warning within eighteen months of the official publication of the law, expected within the next few weeks.  Any food placed on the market before the eighteen month deadline will be allowed to stay on the shelf until the sell by date has been reached. 

Anna Glayzer, co-ordinator of the Food Commission’s “Action on Additives” Campaign, which has been lobbying for a ban both in the UK and EU said, “This is in one sense a gain for the consumer, in that it should deter manufacturers from using these ingredients. Our concern is that this will be just one more thing parents are expected to look out for. Even if you do have time to check every label while you shop, you can’t vet everything your child eats outside the home, and if you are eating out you don’t even get to see labels. If we have enough evidence to issue a warning, why not take the burden off the parent and simply ban these colours? They serve no useful purpose in our food.” 

Following its April 2008 board meeting, the UK Food Standards Agency issued advice to the Government to back a mandatory EU ban on the six colours.

The six food colourings which, along with the preservative E211 Sodium Benzoate, were shown by the Southampton Study to increase hyperactivity in children:

• E102 Tartrazine
• E104 Quinoline Yellow
• E110 Sunset Yellow
• E122 Carmoisine
• E124 Ponceau 4R
• E129 Allura Red

Some examples of new products on the UK market containing the colours:

Cadbury’s Creme Egg Twister, manufactured by Cadbury Trebor Bassett conatins E110 Sunset Yellow.

Starburst Choozers, manufactured by Mars, contain E104 and E122.

Sugarfree Trident Splash Apple and Apricot Flavour Gum, manufactured by Cadbury Trebor Bassett, contains E104

ARE YOUR BARBECUE SKILLS UP TO SCRATCH OR DO YOU NEED A B.A. IN BARBECUING*?

Quality Standard beef and lamb help turn even the most hesitant cook into a Natural Born Griller this summer season

Are you ready for the barbecue season? Well fear not, Beefy and Lamby, the original ‘Natural Born Grillers’, are here to help! As the sun starts to shine, seize the opportunity to gather family and friends, light the coals and enjoy some alfresco eating with a mouth-watering menu of barbecue dishes…

Whether it’s a local festival, picnic in the park, a camping trip, or a summer party entertaining friends, make sure you celebrate the summer season by cooking up some Quality Standard beef and lamb dishes.

Get into the barbecue mood and brush up on your skills by checking out www.naturalborngrillers.co.uk – offering hints, tips and you can even join Beefy and Lamby’s Barbecue Academy to earn your very own B.A. in Barbecuing*. Beefy and Lamby have been back to school working alongside Barbecue Ben, Ben Bartlett - the first ever winner of ‘Britain’s Best BBQer!’, to create an online course. The BA in Barbecuing* is a simple and informal step-by-step guide to barbecuing which has everything you need from safety and good hygiene practices, how to start a barbecue properly, marinating with dry rubs and sauces to succulent beef and lamb recipes for you try.

During the summer months barbecuing is a great way to enjoy alfresco dining. Whether you are a beginner, intermediate or expert, following the Natural Born Grillers guide to barbecuing will help you become a master of the barbecue. Show off your skills by selecting a recipe to suit your barbecuing level, from beginner to expert, there are recipes to suit every level with a selection created by celebrity chefs, Oliver Rowe and Angela Hartnett.

To ensure your family and friends know where to go for the barbecue of the season, while encouraging them to bring along some dishes and outdoor dining essentials, Quality Standard have created a Summer Barbecue facebook widget. Simply send a virtual invite to get organised via Beefy and Lamby’s Summer Barbecue facebook widget at www.naturalborngillers.co.uk/facebook or go direct to facebook and search for: Beefy and Lamby’s summer bbq. So, make sure you share the fun this summer season, invite all you know to join your barbecue while being in with a chance of winning a brand new barbecue and some blingtastic accessories!

When it comes to hosting a quality barbecue, sourcing quality ingredients is an important step. The Quality Standard Mark, found on beef and lamb is an easy way to select meat that has been specially selected for its consistent eating quality – to be succulent and tender.

Angela Hartnett, Celebrity Chef and Quality Standard Ambassador says; “This time of year is perfect to make the most of seasonal produce, get out of the kitchen, spend quality time with family and friends and cook something quick and tasty on the barbecue. One of my favourites is a juicy, tender steak. I’m often asked for hints and tips to create the perfect steak. My answer is always the same; buy good quality meat. When shopping for steak I recommend looking out for Quality Standard beef.

Look out for the patchwork fields logo in supermarkets or independent butchers to select meat that has been independently assured, from farm to fork, and produced to standards above legal minimum. With the Quality Standard Mark I feel safe in the knowledge that the beef I am buying is succulent and tender for the perfect eating quality – what every family needs for a successful barbecue’.

There’s never been a better time to become a natural born griller, check out www.naturalborngrillers.co.uk for a host of savoury outdoor eating options from steaks to kebabs and burgers to cutlets, top barbecue tips and ensure you earn your BA in Barbecuing* to be a sizzling success this summer!

*Barbecuers should note: This is not a recognised, accredited Bachelor of Arts degree or certification. It does not confer a qualification of a recognised UK institution for the purposes of the Education Reform Act 1988 (”the Act”).  Beefy and Lamby’s Barbecue Academy is not a degree conferring institution and the ‘BA in Barbecuing’ is not intended to confer a qualification that might be confused with that of a recognised educational degree for the purposes of the Act. The BA in Barbecuing is a fun exercise to educate and test your barbecue knowledge and skills - to make your summer a sizzling one!

 Summer is here and what better way to enjoy the warm weather than to indulge in a spot of alfresco dining with Young’s Seafood prawns.

Less than 100 calories per portion, a natural source of Omega 3 and naturally low in fat, prawns are the perfect healthy summer addition to any barbeque, picnic or outdoor party.

All Young’s prawns are easy to use and come packaged ready to eat. Simply defrost from frozen or use the chilled variety direct from the pack. They need only need to be added a couple of minutes before the end of preparing the dish to heat them through.

Young’s Greenland and Caribbean King prawns are incredibly versatile and can be used across a variety of dishes. They are perfect when tossed in with a salad, used as a sandwich, stir-fried or included in curries.

For the more adventurous, why not use the recipes below

Potted Prawns

These prawns are amazingly sweet and really delicious, mixed with butter

Serves 4

You will need:

375g Young’s Greenland prawns

Good pinch of cayenne pepper

Good pinch of mace

Pinch nutmeg

A twist or two of black pepper

Butter

To make:

Pound the prawn flesh to a paste in a pestle and mortar. Season with cayenne and mace. Mix in plenty of softened butter and put into ramekins. Chill in the fridge for an hour or two before serving with hot toast.

© Mitch Tonks

Quick Fried Caribbean Prawns with Ginger and Chinese Greens

These prawns have an amazing texture and added to a quick stir-fry like this, they are fantastic. Everyone loves these Chinese flavoured prawns.

Serves 2

You will need:

200g Young’s Caribbean prawns

1 inch piece of fresh root ginger (finely chopped)

1 garlic clove (finely sliced)

25ml Chinese rice wine

25ml Chinese rice vinegar

1tsp brown sugar

Pinch ground star anise or five spice powder

50ml soy sauce

2 heads of pak choy

To make:

Mix together the soy, five spice, rice wine, sugar and rice vinegar. Add a little oil to a hot wok or frying pan, then add the garlic and ginger. When it starts to brown, add the greens and the prawns and stir-fry for a few minutes until the greens start to wilt. Pour in the sauce and cook for a further minute. Then serve. Fantastic.

© Mitch Tonks

The Best Prawn Cocktail

I love a good prawn cocktail. It can’t be beaten!

It’s really about the quality of the prawns and I like to use the really sweet Greenland prawns and mix in a few of the firm textured Caribbean ones. They are a great combination together and make a luxurious lunch or starter.

Serves 2

You will need:

150g Young’s Greenland Prawns

150g Youngs Caribbean Prawns

2 little gem lettuces (finely shredded)

4 spring onions (finely sliced)

Squeeze of lemon

For the cocktail sauce

Small jar of mayonnaise or about a cup full of homemade

4 tablespoons tomato ketchup

Dash tabasco

Splash whisky or brandy

Pinch cayenne pepper

To make

Mix the lettuce with the spring onions, a little salt and a squeeze of lemon and put in the bottom of two glasses. Make the sauce by mixing all the ingredients together until it is to your taste, adding a little more or less of everything to suit you. Stir the prawns into the sauce and place on top of the lettuce. Garnish with a sprinkling of cayenne.

© Mitch Tonks

Spaghetti with Caribbean Prawns, Fresh Tomato and Chilli

This is a really quick dish and I love pasta with shellfish. This makes a fantastic dish to share and goes well with a nice cold bottle of Pinot Grigio.

Serves 2

You will need

200g Young’s Caribbean Prawns

150g Dried spaghetti

8 ripe cherry or baby plum tomatoes sliced in quarters

Small handful chopped basil

2 cloves garlic (finely chopped)

1 mild chilli (seeds removed and finely chopped)

Squeeze of lemon

Salt and pepper to season

To make:

Add a splash of good olive oil to a frying pan and add the garlic. When it starts to turn golden, add the chilli and tomatoes and cook for a minute or two, until the tomatoes start to “melt” adding the prawns. Cook the spaghetti until it has just a firm bite, then add to the pan with a handful of basil and a squeeze of lemon, mix well and serve.

© Mitch Tonks

www.youngsseafood.co.uk

New online baking initiative launches to get Britain Baking

Forget days out and holidays abroad, the secret to a happy family can be found much closer to home – in the kitchen.

New research, from leading baking company Dr. Oetker, reveals a third (33 per cent) of Brits believe home bakers make better parents and 85 per cent would like to see their children taught how to cook and bake more in school.

It seems that baking represents great family bonding time (59 per cent) and over a quarter (27 per cent) of Brits say their fondest childhood memories are baking with their parents or grandparents.

However, most of us don’t have the time (23 per cent) or ‘know how’ (20 per cent) to bake and a third of us are put off by the thought of washing up afterwards (32 per cent).

In fact the average Brit bakes only 2.3 times a year (women 2.9 and men 1.6) whilst over half the nation (51 per cent*) don’t know what goes into a sponge cake and nearly two thirds (63 per cent*) can’t put together a classic English scone.

In a bid to get back to basics, encourage the nation to spend more quality time baking with the family and raise money for Breast Cancer Care, Dr. Oetker is launching www.bakemap.co.uk, an online resource of recipes donated by the British public.

Whilst the desire to bake more frequently is evident (42 per cent) given today’s busy lifestyles it is no surprise that two thirds (62 per cent) of British women bake less often than their mothers did.

Yet today’s younger generation could be asking Dad for baking tips as two thirds (63 per cent) of British men are baking more often than their fathers ever did.

So, all is not lost and given the right tools a quarter (23 per cent) of us could be enticed back into the kitchen if we had more quick and easy recipes to follow, better baking knowledge (20 per cent) and someone to bake for (18 per cent).

Fronted by busy mum and television chef Sophie Grigson, the interactive microsite will invite the nation to upload their much-loved recipes and create a virtual cake map of the UK and Ireland. However, for busy people looking for simple and easy ideas there will be a selection of tried and tested cheats and ‘quick bake’ recipes available.

Sophie Grigson said “It would be a tragedy if families stopped baking together. My mother was a great inspiration to me and I love getting my children involved in the kitchen too. I hope bakemap.co.uk encourages other families to start doing the same. There are loads of quick and easy recipes on the site so even when time is tight families can still spend some really enjoyable time together getting messy in the kitchen!”

Richard Ilsley, Managing Director (Ambient), Dr.Oetker (UK) said: “We pledge to start a new movement to get Britain baking and raise money for Breast Cancer Care. It’s a skill too important to lose and the research shows that many people want to bake but just need a little help.

“There are so many new products on the market that cater for busy people and mean you can still enjoy the benefits of baking with your family but in half the time. So what better way to spend your spare time than to bake and raise money for an excellent cause?”

Award-winning Fruit Pyramids make an ideal Father’s Day gift

Cheese fans will love Porter Foods’ Fruit Pyramids, a perfect addition to any cheeseboard. Packed with more than 75% fruit, the Fruit Pyramids are available in three delicious flavours: Fig & Almond, Apricot & Pistachio and Pear & Hazelnut, which perfectly complement many cheeses including Stilton, Brie and Cheddar.

Fruit Pyramids, paired with a selection of delicious cheese accompaniments from Porter Foods such as Truffle Infused Honey and Vincotto PrimitivO would make a unique foodie gift for cheese-loving Dads this Father’s Day (Sunday 15th June 2008).

Created by Australia’s answer to Jamie Oliver, top chef Christopher Smith, Fruit Pyramids contain no artificial colours, flavours or preservatives. They are simply made with real fruit from the sun-drenched Yarra Valley in Australia, nuts, brown sugar, honey and water to produce a high-quality, delicious, sweet and fruity flavour.

Michael Patton, chairman of Porter Foods, said: “Bring a slice of Aussie sunshine into your home with these innovative Fruit Pyramids, which can make a great foodie gift for Father’s Day alongside your Dad’s favourite
block of cheese and some red wine. Already a winner with foodies in Australia and America, impress your dinner party guests with these fresh, natural and stylish additions to your cheeseboard.”

Discerning party hosts looking for a unique and tasty twist for traditional cheeseboards can throw away the old jar of chutney festering at the back of the fridge and add a gourmet touch to the end of the meal by offering guests the premium Fruit Pyramids. The product, which is sold and distributed exclusively by
Porter Foods in the UK, offer a convenient, natural and delicious solution for dinner parties, sure to satisfy even the most selective of cheese connoisseurs.

The Fruit Pyramids are an essential store cupboard item for anyone who enjoys an indulgent cheese and wine evening, as each fruit-packed Pyramid has a shelf life of 18 months and doesn’t require refrigeration, even after opening.

Fruit Pyramids have won numerous awards around the world and are available at selected Sainsbury’s stores (in the special selection section) nationwide and online at http://www.porterfoods.co.uk.

The British Asparagus Festival in the Vale of Evesham will take place between 23rd April and 21st June (St Georges Day and Midsummers Day) the “traditional” growing period for Vale Asparagus.

Starting with “The Great English Asparagus Run” on St Georges Day, and with a plethora of asparagus related events taking place throughout the Festival period, Worcestershire’s Vale of Evesham is definitely the place to be for true aficionados.

At 8am on the morning of the 23rd April, the Festival will kick off with “The Great English Asparagus Run”.

A “Beaujolais type spectacle” from the Vale of Evesham to London, the Asparagus Run will be a celebration of great English icons, with a Worcestershire bias.

The Lord Lieutenant of Worcestershire, Mr Michael Brinton, will leave the Bell Tower in Evesham in a chauffeur driven “Morgan Roadster”, carrying a “100″ Round of the finest Vale Asparagus on a Royal Worcester plate.

This majestic departure will be to the sounds of the local Avonbank Band playing Elgars’ Land of Hope and Glory, the bells of a side of local Morris dancers and the dulcit tones of local singer, Bruno Galloway.

Upon arrival in London we have been invited by the “Enjoy England - Celebrate St Georges Day Campaign” to arrive at the Members Entrance of The House of Commons, in time for the St Georges’ Day Loving Cup Ceremony that will take place with the involvement of Miss England. The Round of Vale Asparagus will then be presented by the Lord Lieutenant to Mr Andrew Rossindell MP, Shadow Home Affairs Minister and Chairman of the All-party St George’s Day Group.