Archive | November, 2011

Ocado launches hand-picked ‘Fruit, Veg and Salad Boxes

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Ocado launches hand-picked ‘Fruit, Veg and Salad Boxes

Posted on 22 November 2011 by Chris Ford

We all should eat plenty of fruit and vegetables and most of us don’t eat enough, me being one of them so its good news that Ocado have launched a new fruit, veg and salad box range.

Inside Ocado’s new Organic Fruit, Vegetable and Salad Boxes you’ll find the freshest ingredients – everything from rainbow carrots and red Robinta potatoes to succulent Conference pears and juicy apples, all available to order now from just £17.99

Ocado’s Veg and Salad Box includes 11 healthy vegetables and salad ingredients that will feed your household’s weekly ‘five-a-day’ needs for just £17.99. Even hungrier households can opt for Ocado’s bumper Fruit, Veg and Salad Box, offering 13 of the freshest fruits, vegetables and salad items for £24.99.

All of Ocado’s produce, grown to strict Soil Association standards, has been personally selected and packed to perfection. Upon ordering, Ocado’s friendly drivers will whisk them straight to your kitchen table in a handy one-hour time slot.

I like the idea of these boxes, you get to try a variety seasonal of fruit and veg and don’t really have to think too much about it, just select the box in your on-line basket and its done.

Visit Ocado’s website ( to find out which delicious weekly items are up for grabs in each organic box, and to take a sneak-peak at what’s expected inside the following week’s offerings too.

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AMEX Card aimed at the Traveler

Posted on 16 November 2011 by Chris Ford

From deserted beaches and colourful fiestas to shopping meccas and gourmet hotspots, every destination opens up a world of golden opportunities. If exploring new places is your passion, the Preferred Rewards Gold Card from American Express can make your getaway even more rewarding.

The points you will earn by using your Card can be redeemed for flights, hotels, spa breaks, gift experiences and lots more.


Whether you’re dreaming of a winter escape or chic city break, you can transfer points to 10 of the world’s major frequent flyer programmes such as British Airways and Virgin Atlantic, or convert them into stylish hotel stays at the likes of Hilton or Waldorf-Astoria. And that’s not all:


–          Enjoy two complimentary visits to more than 350 airport lounges worldwide.

–          Redeem your points for hotel stays, Eurostar travel, car hire, cruises and more.

–          With Tripflex™ you can use your points to pay for virtually any travel purchase on your Card up to 3 months after the date your transaction is charged to your account.

–          Book your travel through the Membership Rewards Travel Agency and pay for it with points.


As well as travel, points can be redeemed on everything from entertainment and experiences to electronics and retail. The Card will  also get you access to some of the UK’s hottest shows and events with the American Express Preferred Seating Programme.


There are lots of ways to build up points even faster too:


–    Earn double points on travel related spend including flights, hotels, trains, car hire and more. Plus, receive double points on virtually all purchases while you’re abroad.

–     Earn double points at major supermarkets and petrol stations in the first year of Card membership.

–     Enjoy a welcome bonus of 20,000 points by spending £1,000 on your Card in the first 3 months of Card        membership. That’s enough for a pair of return flights to some of Europe’s most exciting cities.

–          Spend £15,000 or more during the year and earn an additional 7,500 bonus points on your anniversary.


In addition, the great thing is there is no limit on the points you can earn and your points never expire, so this is one Card that’s worth its weight in gold.


Not only this, with the Preferred Rewards Gold Card, you get total peace of mind. Should you get delayed, your bags are delayed or you need help abroad, you’ll be covered by the Card’s Travel Inconvenience Insurance, Travel Accident Insurance and Global Assist® Services.

For a more information visit

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Toad in the hole in 4 easy steps


Toad in the hole in 4 easy steps

Posted on 09 November 2011 by Chris Ford

Toad in the hole in 4 easy steps

Toad in the hole in 4 easy steps


Preparation and cooking times

Prep 20 mins
Cook 40 mins


  1. Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.
  2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.
  3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.
  4. Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add the spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.
  5. EQUIPMENT: Large mixing bowl, measuring spoons, wooden spoon, measuring jug, scissors, 20 x 30cm shallow roasting tin, timer, knife, chopping board, large non-stick frying pan

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