roullier | WHITE

At the Sahakari Spice Farm in Goa, I was recently introduced to the amazing qualities of the humble peppercorn. Besides learning that black, red and white pepper are all the same crop (black pepper is left on the tree to dry longer than red and white pepper is the inner part of the corn with the husk removed) I discovered its many health benefits. Pepper works as a diaphoretic (inducing sweating which helps eradicate toxins), diuretic (preventing water retention) and a carminative (fighting cramps). It stimulates the taste buds, which in turn increases the production of stomach acids and improves digestion. It also has antioxidant and anti bacterial properties. Moreover, the outer layer of peppercorn helps in breaking down fat cells! These easiest way to take pepper, aside from sprinkled on your food, is in the form of a tea. Make an infusion of black peppercorns and hot water. We have found the Bodum Ball Boy pepper grinder to be one of the best on the market, at £25 it certainly repr...

In Woody Allen’s Bullets Over Broadway grande dame Dianne Weist declares; ‘I haven’t had a drink since New Year, Chinese New Year.’ If you are looking to welcome in the year of the rat and retox tonight, our current favourite tipple, much more elegant that the Cosmo, is the Shanghai. You will need: • 1 oz Jamaican Light rum • 1 tsp Anisette • 1/2 tsp Grenadine • Juice of 1/4 Lemon Shake all ingredients with ice, strain into a cocktail glass, and serve.

This recipe has been used in our family for several generations, each having tweaked it a little. My mother dropped the grated carot which was introduced by my Gradma during the war when dreid fruit was in short supply. You can add it back in if you wish. My mother swapped in the Barbados sugar for a richer flavour and darker pudding, and she uses vegetable suet rather than the traditional beef suet. You will need; 225g (8oz) currants 225g (8oz) sultanas 225g (8oz) stoned raisins 225g (8oz) Barbados sugar 100g (4oz) fresh breadcrumbs 100g (4oz) grated vegetable suet 100g (4oz) ground almonds 100g (4oz) blanched, chopped almonds 100g (4oz) mixed candied peel 175g (6oz) grated cooking apple 225g (8oz) plain flour Finely grated rind of one orange Finely grated rind of one lemon 30ml (2tbsp) lemon juice 75ml (3 fluid oz) Guinness 4 beaten eggs 15g (½ oz) ground mixed spice 1.25g (½ oz) grated nutmeg 1.25 (½ oz) ground cinnamon Pinch of salt 75ml (5tbsp) brandy Mix all the ingredients toget...

With so much to do between now and Christmas save your back - and head - and get Vintage Roots to deliver your organic wine direct to your door. Organic wines are made from grapes grown without chemical pesticides and fertilizers, the toxins that are largely responsible for horrible hangovers. Vintage Roots has around 300 wines to chose from Sounds a little daunting? Check out the carefully selected mixed cases, including; Winter Whites, Winter Reds, Twelve Wine Days of Christmas, Old Chestnut Classic Selection and for a clear conscience and clear head the Fairtrade Case is just £70. www.vintageroots.co.uk Once you wine has been delivered to your door, pop along to our East Dulwich store, Roullier White, 125 Lordship Lane, London SE22 8HU. For your Riedel stemless crystal wine tumblers ; your guests may fall over but your glasses won't. Or buy online www.roullierwhite.com

It was tradition in our house that whilst Dad prepared the bonfire on Bonfire Night; Mum, with my sister and I, would make the Christmas Puddings. T he pudding mixture was of course already made by mum but we would give it a final stir and insert the silver charm, on which Grandpa would almost certainly break a tooth six weeks later, and pour the whole lot into the basins. It seems that with this family tradition, devised I suspect to distract us kids whilst Dad assembled his state of the art pyre, we were a little ahead of ourselves. The last Sunday of the Church Year, or the Sunday before Advent, this year November 25th is termed 'Stir-up Sunday'. The name “Stir Up Sunday” comes from the opening words of the Church of England’s post communion prayer for this Sunday: "Stir-up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded …..” On Stir-up Sunday families returned...

We are not suggesting you might, but should you be flirting with the idea of a Tarts and Vicars fancy dress theme this party season, forget the tawdry and focus on something far more stellar. We are talking Courtesans and Cardinals here. With the help of the National Theatre's Costume Hire Department, conveniently located near Oval Tube with parking also available, you could quite literally be the Southern Belle of your ball. The Brixton Road warehouse is full of thousands of costumes and you are encouraged to have a good rummage. You never know you might finally find yourself in Colin Firth's breeches! National Theatre Hire Department, Chichester House, 1-3 Brixton Road, London SW9 6DE, 020 7735 4774 www.nationaltheatre.org.uk/hire If the huge cast of assemble mockney peasants start revolting check out Roullier White's range of unbreakable party glasses and plates at Roullier White, 125 Lordship Lane, East Dulwich, London SE22 8HU. Or online at www.roullierwhite.com

When it comes to halloween entertaining we adopt a pretty devil may care attitude. We love good food, plenty to drink and lively conversation but we hate the prep. To save you stabbing around in the dark this All Hallows Eve, we have compiled a foolproof guide to the perfect party without the hellish fuss and panic.  Halloween does not have to be ghoulling! Roast garlic is a tasty, wholesome and inexpensive appetiser and a fantastic way to keep both the vampires and the wolf from the door. Preheat the oven to 220 take several garlic heads and remove the outer papery covering. Slice off the top of the head so most of the cloves are exposed. Place on a square of aluminum foil in a baking dish and drizzle over some oil. Cover the baking dish with foil and roast for about 45 minutes, until the garlic is completely soft and lightly browned. To serve, separate the heads into individual cloves. Allow your guests to tuck in with a knife and fork or squeeze over some freshly b...