I’m lured by luxury travel, luscious food and wine, and lazing around in the spa. So I was thrilled to discover all of the above – and more – when I went to explore Cognac.

What is the difference between cognac and brandy? Do you know? For those who don’t (and I didn’t before I went), all cognac is brandy, but not all brandy is cognac. Only brandy from the Cognac region is called cognac. And it has to follow a distinct set of distillation and ageing processes.

I was in Cognac to learn about cognac and visit the distilleries. Moving around the region, all the big names jump out at you from every winding road through the vineyards: Martell, Rémy Martin, Courvoisier, Hennessy… but there are loads of smaller independent producers too. The region supports both – those vineyards not big enough to make their own cognac sell their grapes to the big houses.

Cognac Vineyards, Petite Champagne, Charente-Maritime

Employment and the economy in the area is hugely driven by the industry – that and tourism. In 2024, there were over 4,400 winegrowers, 120 professional distillers and 270 merchants operating within the Cognac area. And many of the Cognac houses are still family-owned.

Many – probably most – offer some kind of tour and tasting experience. I was lucky enough to visit (in order) Chateau Montifaud, Hennessy, Delamain, and Rémy Martin. They’re all hugely different, with each visit offering a completely unique experience.

Visiting Cognac

The Cognac region is about halfway down France on the lefthand side. The closest airports are Bordeaux and La Rochelle, but you can reach the area by train and road. I’d recommend hiring a car as it’s a rural region.

Arriving into Bordeaux after a very quick hop and a skip from Gatwick (it’s less than two hours in the air), I was very pleased to see that we were immediately headed for lunch. If there’s one thing – of many things – the French do extremely well, it’s lunch. And I was not disappointed.

Lunch at Restaurant Cave La Quincaillerie

Weaving our way into one of those tiny little restaurants you might easily pass, on an ancient street flanked with shuttered houses, we headed upstairs at Restaurant Cave La Quincaillerie for their set lunch. This little cave of joy is in the Michelin Guide, and deservedly so. An hour or so later, I was happily stuffed with melty goat’s cheese on toast, slow cooked pork with pommes puree, and a greedy plate of cheese from the trolley, all washed down with a bottle of excellent Sancerre.

What a way to kick off the trip. Rubbing my fat tummy, I climbed back into the charabanc for our next stop, Chateau Montifaud.

Chateau Montifaud is a family-owned house that has been with the family Vallet for six generations, notching up more than 150 years of experience. We had a lovely tour, bumbling around the distillery learning about the processes. Nice touch with this tour was having a cocktail shaker handed to us at the start, and with each stage of the tour, a new ingredient added, relative to the information of the moment, resulting in a good shaking at the end of the tour, and a lovely cognac-based cocktail to quaff.

Chateau Montifaud

Where I stayed

After such a good lunch, and more than a little sampling of cognacs at Montifaud, I was pleased to arrive at our hotel, and even more pleased when I saw my absolutely stunning room.

Hotel Chais Monnet & Spa is a gorgeous five-star property right in the heart of Cognac. Sprawling across a wide area, the house used to be a distillery, and the hotel buildings are all comprised of the former cellars, cooperage, ageing halls (chais) etc. The conversion has been beautifully handled, and the property is rich with the tapestry of its history. It has a relaxing spa area complete with inside/outside pool, and several spaces in which to eat and drink in luxury. It’s also a perfect base from which to explore the Cognac region.

My fabulous room at Hotel Chais Monnet Hotel & Spa

After a bit of very welcome down time to digest and unpack, we were treated to an absolutely majestic tasting menu at the hotel’s Michelin starred restaurant, Les Foudres. Course after course came out, delivered with theatrical aplomb, interspersed with amuse-bouches and palette cleansers, and every course paired with a beautiful wine. It was a masterclass in quality and delivery, and it very nearly had me beaten.

Up the next morning and still feeling full…

I launched a rather pathetic attack at some coffee and a skirmish with an egg before we hit the road to visit Maison Hennessy. And what a wild trip this was. I had expected to view the cellars, try some cognacs, hear some history, and we did have all that. What I wasn’t expecting was a fantastic mind-bending virtual reality trip through the Hennessy journey with full AR headsets on, a boat ride over the river to the Hennessy cellars, and a chance to visit the cooperage and watch an apprentice cooper make a barrel from scratch.

An excellent morning at Hennessy

Hennessy is one of the few houses left that have a cooperage on site. And the mathematical and physical balance it takes to make a cask without glue, bind it all together with metal hoops, heat it and bend it to fit, and get the lid on with all its groovy grooves… my little mind was blown. Yours truly, being the sort that gets stuck in, even had a go on the ratchety machine thing that draws the slats together. This was a bit of a once-in-a-lifetime kind of morning – I will forever be able to say that there are glasses of H-dawg circulating that has been laid in a barrel I helped make.

After all this activity, we had a tasting – got to love quaffing Hennessy XO at 10am – and we finished up, sitting in the Hennessy café, eating cognac and raisin ice cream. And this brings me to an important point.

The French aren’t fussy about how you drink your cognac

The French take their food and drink pretty seriously, as we all know. So what I hadn’t expected was to find that absolutely no one is precious about how to drink cognac. They’re happy to adulterate it with water, mixers, ice… There was almost no balloon swirling or pontificating.

The most popular way for the locals to drink it – if they drink it at all, mostly it’s exported – is as a long drink with tonic water and ice. And this is nicer than it sounds. There are all sorts of cocktail variations using cognac. My favourite was a margarita with the tequila swapped out.

Back to the hotel for lunch in their La Distillerie restaurant, and conscious of making such a poor fist of breakfast, I went large on lunch. I felt it my duty to ensure that I tested out their skills. So, appetite sharpened by Hennessy intake, I had canapes, a melange of salmon things, and duck that was so fresh it nearly flew away off my plate.

Lunch at La Distillerie

After a necessary post-prandial forty winks, we were back at the hotel’s excellent bar, the 1838, for a cocktail masterclass. Remember when I said the French weren’t prissy about the cognac? Well, here was more proof, pun intended. Using the local fire water, we made cognac Sidecars, Negronis, and Margaritas. Then got a fantastic tour of the bar, including all the secret back bar areas.

Making (and drinking) cognac cocktails in 1838 Bar

Then into the hotel’s minibus for a short trip to Poulpette, a tiny gem of a restaurant tucked away in Cognac village. Another restaurant that you can find in the Michelin Guide, one of those absolute treasures that has a small but perfectly formed menu. I loved that they had no traditional wine list but all the wines you could order lined up on a shelf, with the price handwritten on the bottle. Like browsing a grapey library, you could have a good nose before choosing.

The restaurant is small enough to feel like you’re having a dinner party with friends. And once I’d shovelled in homemade tarama, a slab of foie gras with a giant oyster mushroom in a citron bouillon, line-caught cod with chorizo and veggies, and (ye gods) a selection of ices – chocolat, marron, saki, sesame – I could barely even breathe. What a way to go though. Have you seen La Grande Bouffe?!

Dinner at Poulpette

Day three

Today kicked off with a trip to the spa at around 11am for a massage and some relaxing time kicking around in the pool. What a cracking way to start the day, and a really good massage too. Having worked up an appetite, er, lazing around in the jacuzzi, we had another utterly dreamy lunch at the hotel’s La Distillerie restaurant, before walking the short distance from the hotel to Rémy Martin.

Rather than visiting a vineyard this time, we were in the Remy historic house and boutique in the centre of Cognac itself. And this was a very slick, almost clinical look at Remy, its history, its artwork, and ultimately a chance to taste its cognac. Paired with dark chocolate truffles, my favourite was the XO (obviously I have expensive tastes). This tour was again completely different to both Chateau Montifaud and Hennessy, and I appreciated that. If all the tours had been the same, it would have felt less special, and less interesting.

Learning history (and tasting cognac) at Rémy Martin

In the early evening we embarked on an extraordinary trip into the countryside, firstly via Maison Delamain, who had laid on a beautiful ‘candle’ lit tasting with oysters and heavenly meaty snacks. It’s a real privilege to see the old distilleries like this, and I urge anyone visiting the area to get to a few different houses. The rich history of Delamain is matched only by the quality of its cognac. Even I was beginning to develop something of a palette for it by this stage.

L-C Chateau Delamain private tasting in the cellars, and R tasting pineau and watching the show at Cognaço Musica

On from Delamain to Distillerie Pinard Frères, in Jarnac, not for a tasting this time, per se, but for a singularly unique theatrical performance, Cognaço Musica. An immersive experience combining music, theatre and (yay) tastings of both pineau (the grape-must drink that’s kind of the stage before cognac), and cognac itself. Although I had very little idea what was going on, it was hugely entertaining. And it’s part of a wider cultural celebration that takes place each autumn, the Ban de la Distillation. It’s a two-day festival of the cultural heritage of the Cognac region, celebrating producers, makers and visitors through tastings, talks and experiences.

Our final port of call was for dinner this evening was Restaurant du Chateau a Jarnac – one of those quintessentially French restaurants that do literally everything properly. And I didn’t even have to think about the arduous task of ordering dinner – they’d laid on a special menu for us: a cognac/bubbles cocktail, fish soup, salmon fillet with creamy risotto, and cognac cake with pears and ice cream. Thank you, and good night.

Dinner at Restaurant du Chateau a Jarnac

Why go to Cognac?

Like much of France, this is a region that really shines when it comes to food and drink. But it’s a particular pilgrimage for those who really want to dig into cognac. The area is understandably saturated with it, literally and figuratively. I had an absolute whale of a time learning about the processes at the various houses we visited, as well as drinking a lot of cognac and eating a lot of stunning food.

It is always a real treat to eat at the little restaurants that you know are always tucked away in ancient French villages but not always easy to find. So if you head to the area, take my advice and try all of the eateries I went to. Also try the cognac and tonic – it works better than you’d expect, I promise.

Everything we ate and drank was faultless, although I did gain about half a stone in the space of about four days, but it was well worth it. And base yourself at the Hotel Chais Monnet and Spa for a real treat. Frankly, I never wanted to leave.

DETAILS

Explore Cognac www.explore-cognac.com
Hotel Chais Monnet Hotel & Spa
Restaurant Cave La Quincaillerie
Chateau Montifaud
Maison Hennessy
Poulpette
Rémy Martin
Chateau Delamain
Ban de la Distillation
Restaurant du Chateau a Jarnac

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Exploring Cognac. Hidden wonders and a feast for the senses appeared first on Silver Magazine.

Tinned fish is having quite the moment. Open Instagram or TikTok and you’ll see neatly stacked sardine tins, glossy anchovies laid out on toast, tuna dressed with olive oil and lemon rather than hidden in mayonnaise. What was once a quiet cupboard staple now feels insanely fashionable.

This is not just social media hype; UK sales figures tell the same story. Over the past couple of years, the value of tinned and ambient fish sales has risen, with shoppers buying more tins and, crucially, better ones. Sales of MSC-labelled tuna in the UK & Ireland jumped by 78% year-on-year in 2023, for example. This suggests rising consumer interest in higher-end, sustainable, and certified options. Tuna still dominates by volume, but sardines, mackerel and anchovies are growing fastest. Premium tins and certified options are leading the charge.

So why is tinned fish suddenly so popular?

There’s a few things at play here; social media, of course. Standout tinned fish stans like the fez-wearing Marcus Ansell and his dog, King Arthur, from Tinned Fish Reviews are hard to avoid, with millions of views across all platforms. You can even buy t-shirts sporting his catchphrase, “Let us decant the fish.” Power to this bloke actually for getting through some surströmming recently. He’s a braver man than I.

@tinnedfishreviews I tried Surströmming for the third time. It was not nice for me. #surströmming #tinnedfish #cannedfish #tinnedfishreview #fyp #fermentedfish #surstromming ♬ original sound – TinnedFishReviews

Apart from social media chatter, there are also dedicated shops popping up, such as The Tinned Fish Market, in Borough Market, or online stores like Fish Tins.

Part of this is economic perhaps. When food prices rise, people look for ingredients that stretch. But it also reflects how many of us eat now. We want food that lasts, is easy to use, and which feels like a conscious choice rather than a last resort. Tinned fish fits neatly into that space.

It also suits modern cooking habits. Fewer ingredients, faster meals and less waste – or at the very least, packaging that can actually be recycled. One tin can become lunch or supper without much thought. That practicality explains the growth, and the health benefits explain why people stick with it.

Personally, I also really love a lot of the packaging design. What is it about a tin of fish that can look so appealing if it’s wrapped in a beautifully designed paper outer? I know it’s not just me.

The health benefits of tinned fish

Tinned fish is an easy way to add high-quality protein to your diet. It contains all the essential amino acids your body needs for muscle repair and maintenance. That matters at every stage of life, but it becomes even more important as we age.

A standard tin of tuna contains around 25 grams of protein, which is comparable to a chicken breast. Sardines and mackerel offer similar benefits. Protein helps you feel full, stabilises energy levels and reduces the urge to snack. If you want meals that actually satisfy, this matters more than calorie counting ever will.

Then there are omega-3 fats, one of the biggest reasons nutritionists continue to recommend oily fish. Sardines, mackerel and anchovies are naturally rich in these fats, which support heart health, help reduce inflammation and play a role in brain function and mood.

UK dietary advice encourages eating oily fish at least once a week, yet many people struggle to do this with fresh fish alone. It spoils quickly, costs more, and potentially requires planning. It also, to some degree, requires cookery skills to prepare. Tinned fish removes those barriers. The canning process preserves omega-3 content remarkably well, meaning you lose very little nutritionally while gaining convenience.

Bone health is another area where tinned fish quietly shines

Sardines and salmon canned with their bones provide a meaningful source of calcium. During the canning process the bones soften, so you eat them without noticing, but your body still benefits from the minerals.

A single tin of sardines can supply over a third of your daily calcium needs, alongside vitamin D, which helps the body absorb calcium properly. This combination supports bone density and becomes increasingly relevant for women as they age, particularly post-menopause. For those who eat little dairy, this is a good way to fill a nutritional gap.

Vitamin B12 is another nutrient many people underestimate. It supports nerve health, red blood cell production and energy levels. Deficiency becomes more common with age and among those who eat less meat. Tinned fish provides a reliable source of B12 without any extra effort. Tuna, sardines and mackerel all contribute useful amounts, which can make a real difference if you often feel tired, despite eating what you think is a balanced diet.

You also get iron and selenium. Iron supports oxygen transport in the blood and helps prevent fatigue. Selenium supports immune function and thyroid health. These nutrients become particularly important if you have reduced red meat intake or are navigating periods of stress or hormonal change.

There is also the matter of shelf life

Tinned fish lasts for months (or years, if you look in my cupboard). On busy days, having a tin in the cupboard often makes the difference between eating real food and reaching for something ultra-processed. It’s also dead easy to use – even if you can’t get it together to make a proper meal, sardines on toast – for example – is delish, and super quick.

Sustainability plays a role too. Many tins now carry recognised certification, reassuring shoppers who care about sourcing. Smaller fish such as sardines and anchovies reproduce quickly and sit lower in the food chain, which often makes them a more sustainable choice. Choosing these fish supports marine balance while still meeting nutritional needs, something many people now consider part of everyday decision-making.

Sustainability plays a role too. Many tins now carry recognised certification

What makes this tinned fish revival feel different from past food trends is its staying power. It is not novelty-driven. It reflects a broader shift towards food that is affordable without feeling cheap, nourishing without being complicated, and practical without losing pleasure.

It also suits how we live now. And, of course, it photographs beautifully. Neat tins, glossy fish, golden olive oil, great packaging design. Social media amplifies the aesthetic, which feeds interest and keeps the category visible.

The biggest change, though, is perception. Tinned fish no longer feels like something you eat because you have to. It feels like something you eat because you want to. The rise in interest in more unusual tinned fish and seafood bears this out too.

How to buy the best tinned fish

When buying, look for simple ingredient lists and fish packed in olive oil or spring water. Rotate types to spread the nutritional benefits. Tuna for protein. Sardines for bones and calcium. Anchovies for intensity and omega-3s. Mix everyday tins with one or two better-quality options across the month.

And don’t forget the more exotic options. Caviar, squid, shellfish and even baby eels all fit into tins nicely – so get brave and branch out a bit.

Ultimately, the rise of tinned fish tells a wider story about how we eat now. You want food that supports your health without demanding time you do not have. You want value without compromise. And apparently you want to see a man in a fez feed his dog bits of tinned octopus and mackerel for your entertainment.

If you already eat tinned fish regularly, you are ahead of the curve. If you don’t, it’s time to get on board.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Why is tinned fish so popular all of a sudden? appeared first on Silver Magazine.

When it comes to culinary travel destinations, platforms such as Tripadvisor and TasteAtlas tend to spotlight the usual names: Italian cities dominate, alongside expected favourites like Paris and Marrakech. Yet the Croatian peninsula of Istria rarely features on these lists, remaining something of a hidden gem, despite a local cuisine that closely mirrors Italian gastronomy, shaped by a shared climate, history and culinary heritage.

Now, a local travel expert says that “hidden gem” status won’t last forever — and that British travellers, in particular, are overlooking one of the Mediterranean’s strongest food regions.

For travellers who explore with their palate, local guide Toni Hrelja, Founder & CEO of Croatian villa rental company Villsy.com, shares the iconic Istrian dishes visitors should seek out when travelling through the region.

“Istria’s strength is its diversity,” says Hrelja. “In a short drive, you can go from world-class seafood on the coast to truffle-rich forests inland. It’s a complete gastronomic world, especially when summer crowds have gone.”

A country’s soul is written in its cuisine, and lately, travellers have been doing more and more soul-searching through food. Worldwide, searches for “food travel” have risen by 212%, reaching an estimated 2.3 million searches per month, while interest among British travellers alone has increased by 25%.

Below are six stops, each anchored by one cult Istrian dish, a recommended restaurant, quick cultural context, and what to expect price-wise.

1. Fuži with truffles: Motovun

Hand-rolled fuži pasta, slicked with butter and finished with freshly shaved truffle, is the defining dish of inland Istria. The truffles come from the oak forests of the Mirna Valley below Motovun, where hunting remains a generational craft rather than a tourist gimmick. The pasta itself is traditionally made at home, designed to hold rich sauces and make the most of precious seasonal ingredients. In Motovun, Konoba Mondo serves the dish with restraint, allowing the aroma of the truffle to do the talking. Truffle dishes range from €20 onwards.

Hrelja calls black and white truffles Istria’s “crown jewels”, and notes that they’re often more accessibly priced than across the border in Italy. “The forests around Motovun and Buzet produce exceptional specimens,” he says, adding that the white truffle season typically runs from September through January.

2. Adriatic mussels, Buzara style: Rovinj

Buzara-style mussels, gently steamed with white wine, garlic and herbs — began as a fisherman’s meal, cooked quickly with whatever was to hand. Today, they remain one of the purest expressions of coastal Istrian cooking: simple, briny and best eaten slowly. In Rovinj, where Venetian architecture meets the Adriatic, Restaurant Puntulina serves seafood just metres above the water, letting freshness and setting elevate the dish rather than heavy technique. Restaurant Puntulina sits directly above the sea holding a wonderful view. Seafood dishes start from €50 onwards.

3. Kapešante (scallops): Novigrad

Known locally as kapešante, scallops are closely tied to Novigrad and the nearby Lim Bay, where calm waters create ideal growing conditions. Traditionally grilled or barely dressed, they reflect Istria’s wider seafood philosophy: minimal intervention, maximum respect for the ingredient. At Restaurant Viking, scallops are prepared simply to showcase their natural sweetness, a point of pride for the region’s maritime culture. Individual scallops are usually priced at around €4.50 each.

4. Istrian Pršut: Vodnjan

Istrian pršut (prosciutto) tells the story of preservation shaped by climate. Unlike smoked versions found elsewhere, it’s air-dried using the cold northern bora wind, resulting in a lighter, cleaner cured meat. Thinly sliced and often paired with local cheese or olive oil, it remains a centrepiece of family gatherings and celebrations. In Vodnjan, Stancija Buršić continues the traditional production of pršut, serving it as it has been enjoyed for generations.

“Unlike Italian prosciutto, Istrian pršut is typically cured with sea salt before being air-dried in the strong northern bura wind,” says Hrelja. “It’s less sweet and more robust — it tastes like the landscape.”

5. Traditional Maneštra: Hum

Maneštra is Istria’s most humble and enduring dish — a hearty soup made from beans, seasonal vegetables and often corn. Born from rural kitchens where nothing went to waste, it varies slightly from village to village. In Hum, often described as the world’s smallest town, Humska Konoba serves maneštra as honest comfort food, reflecting the agricultural roots that still shape Istrian cuisine. Portions typically start from around €6.

6. Boškarin Carpaccio: Vižinada

Boškarin, the indigenous Istrian ox, once powered farming across the peninsula before nearly disappearing in the late 20th century. Its revival has turned it into a symbol of regional identity and protection. Served as carpaccio, the meat’s delicate texture and subtle sweetness are allowed to shine without distraction. At Konoba Jadrugi, boškarin is treated with respect, linking modern dining with centuries of rural tradition. In Istrian konobas and restaurants, boškarin dishes with pasta (like fuži or šurlice in a rich stew or ragu) typically start at around €13 and go upwards, while steak cuts usually begin in the €30 range and can climb higher depending on the cut and portion size.

“Boškarin was nearly extinct before local efforts revived it,” says Hrelja. “It’s now a symbol of Istrian identity — and when it’s cooked slowly with homemade pasta, the flavour is deep, complex, and totally unique to this region.”

From coast to hills, Istria forms a complete gastronomic region with a unified culinary identity. Its gastronomic strength rivals the best food regions of Italy — Piedmont’s truffles, Tuscany’s wines — yet remains refreshingly undiscovered. For travellers seeking authentic regional cuisine beyond the crowded Mediterranean mainstream, Istria is the answer

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The post Six dishes that define Istria, Croatia’s most underrated food region appeared first on Silver Magazine.

We’ve got you covered. Food, drink, nibbles, gifts, dogs, cats, even kids and birds; and something for all budgets. Food and drink ideas for Christmas across the board.

This guide pulls together a mix of food and drink treats for Christmas. You get gifts that land well, plus things you’ll want for your own table.

You’ll find standout bottles, clever kitchen kit, and small luxuries for your pets. There are rich chocolates, ready to pour cocktails, and bubbles that lift any gathering. What will you bring home this year, and what will you wrap for someone else?

Tables

Clawson Farms cheese collections, prices vary

If you’re looking for a great cheeseboard selection with all the biscuits and chutneys etc as part of the package, head to Clawsons. Each of their cheeses has its own unique story to tell, whether you’re looking for something light and fresh to serve alongside slices of ripe pear and honey, or a bold, expressive, decadent blue to pair with a fine red wine. The 1912 Stilton is something else.
Shop selections here

Tracklements Farmer’s Market Gift Pack, £14.05

Because Boxing Day is nothing without pickles. Love this carefully curated selection of Tracklements’ favourite condiments. For the best-tasting cheeses, cold cuts, hand raised pork pies, and hunks of warm bread for the finest picky plate in town. Contains Green Tomato Chutney 200g, Particularly British Piccalilli 170g, Tomato & Chilli Chutney 190g
Get it here

Umai Modern and Heritage caviar, 50g £75

There are few things that feel quite as luxurious as caviar. And Christmas is definitely the time for indulging in a spot of luxury. Umai caviar simply offers two distinct flavour profiles; Umai Modern and Umai Heritage. Umai Modern has a great savoury nuttiness with a clean umami finish on the palate and a lovely firm texture. Umai Heritage offers a more classical and full flavoured profile; ocean breeze and a delicate soft texture – one for the Oscietra lovers.
Get it here

Unearthed Brie & Pavé, £4 and Spanish Pickles, £5

Creamy Brie and Pavé au poivre, a rustic, pepper-coated dry-cured pork sausage, is a fabulous pairing – velvety richness and gentle peppery heat. Whack onto a warm baguette and quaff with a light Pinot Noir for party snacking. We also love these Spanish Style Pickles, inspired by the traditional Banderilla pintxo, a vivid mix of cornichons, red pepper, silverskin onions and Manzanilla olives which gives a tangy, crunchy, savoury flavour in every bite. Bring Spanish bar culture into your home. Thread onto skewers for instant pintxos, or if you’re heathens like us, scoff straight from the bucket.
Available Waitrose, Sainsbury’s etc.

Josephinenhütte No4 Champagne glasses, set of two glasses £140

Gorgeous bubbles deserve an elegant glass like the Josephine N° 4. Its balanced shape, with a large surface area and a shortened aroma chimney, allows even complex sparkling wines to shine while ensuring a long-lasting, fine mousse. Sweet wines like Auslese, Ice Wine, Tokaji, and Sauternes also benefit from the form of this unique glass. These are light, elegant, and feel special to drink from. A lovely pressie, it’s not all just food and drink ideas for Christmas, but the bits around it too.
Get them here

Tipples

Nyetimber Classic Cuvee Multi-Vintage, £42 for 75cl

We couldn’t have that caviar and those beautiful glasses without some fizz to go along. We’ve picked this one because it came top for English bubbles in our wine tasting feature over the summer. A classic blend of Chardonnay, Pinot Noir, and Pinot Meunier and a perfect balance of elegance and intensity. The blend includes wines from all the Nyetimber vineyards (West Sussex and Hampshire) and also from several vintages. Comes in a nice box too.
Get it here

Tácnbora Sauternes cask finish whisky, 58.2%, £57

A great Christmas gift idea for both men and women who love whisky. Ad Gefrin Anglo-Saxon Museum and Whisky Distillery’s limited edition in the Tácnbora cask finish series: the Tácnbora sits for nine months in ex-Sauternes oak, infusing the naturally sweet, cask-strength Tácnbora blend with luxurious layers of honeyed apricot, ripe stone fruits, toffee, and almond. Delish.
Get it here

Kennet Crayfish gin, prices vary starting £6.50

If gin is more your thing, this is something a bit different. The Kennet Crayfish Co gin is actually made using crayfish, although it doesn’t taste of shellfish, there’s something of the fresh seaside about it, and the crayfish gives it a bit of sweetness. Savoury notes of dill, a peppery hit from watercress, a burst of fresh zest from ripe lemon… we bet this would pair well with Clamato, but it’s lovely with tonic!
Get it here

Letterbox Christmas Cocktails Box, 3 x 275ml bottles, £41.95

Fabulous gift to send to a friend if you’re not going to be able to see them. Cocktails that will fit through the letterbox! You get Candy Cane Martini – Premium Brand Vodka, POLAR Peppermint Liqueur, Raspberry Syrup & Fresh Lemon Juice – 10% ABV, Gingerbread Whiskey Sour – Premium Brand Whiskey, Gingerbread Syrup, Bitters and Fresh Lemon Juice – 13% ABV, and Rum Rum Rudolph – Premium Brand Rum, Cherry Syrup, Bitters and Fresh Lime Juice – 12% ABV.  Plus festive gift wrap complete with tissue paper, ribbon, star confetti and a candy cane. There are also hand-made fruit garnishes and serving instructions.
Get it here

MOTH festive snacking selection box, £59

A full-strength festive cocktail celebration, delivered. MOTH has teamed up with Brindisa to create the ultimate cocktail hamper. A dreamy selection of MOTH cocktails, paired with moreish Perelló olives and snack mix, savoury Torres truffle crisps and rich Tony’s chocolate. A perfect way to say thank you. Congrats. Or Merry Christmas. Gift-boxed and ready.
Visit the Moth store

Chocolate

Lily O’Brien Shoe Box Hamper, £55

A stylish chocolate hamper filled with several of Lily O’Brien’s most popular assorted milk, dark and white chocolates collections. Expect mixed selections, caramel truffles, toffee pouches and honeycomb crispy hearts in the mix, as well as lots of other bits.
Get it here

Baileys Chocolate Caramel Whirls, RRP £2.75

One for those with an extremely sweet tooth and a love of Baileys! Milk chocolate whirls filled with the famous Irish cream liqueur flavour, soft mallow, and a caramel flavour sauce. Whirls with a hint of Baileys.
Available in Waitrose, Sainsbury’s etc.

Catherine’s Originals vegan chocolate selection tin, from £33

Still on the chocolates but this time it’s for the vegans. If you’re sad not to be able to dive into the Quality Street tin, this is for you! A chocolate selection tin (it’s even got an option to personalise by engraving the name of your loved one) packed with approximately 81 delectable vegan chocolate treats, featuring their original nine flavours and delivered in good time for Christmas.
Get them here

Kitchen bits

Hokan bowls, £90 for the set of three

Love these bowls – ideal for the enthusiastic Asian-inspired home cook. Hokan Bowls are stoneware bowls which have a multitude of uses. Robust and durable, they’re multi-purpose, going from freezer and fridge to oven or microwave, to landing on the table. They’re designed to stack to fit neatly in the fridge or cupboard. Even better, the lids are one-size-fits-all. You can also order spare lids. Small bowls start at £25.
Get them here

Hexclad Hybrid wok with lid, from £129

This viral fave now also has a small version for home cooks, singles, lighter eaters… Perfect for stir-fries, pasta dishes, soups, deep frying, and much more. The best thing about Hexclad is the non-stickery. Perfect sear, perfect for frying eggs, perfect for tossing stir-fries. The famous TerraBond ceramic non-stick coating means it’s perfect for hob to oven cooking too. Believe the hype.
Get Hexclad here

Swan Retro 8L Dual Basket Air Fryer, £129.99

Look at this fabulous retro colour, and the versatility of this ‘double garage’ air fryer. Loads of pre-settings take the hassle out of working out cooking times – one touch cookery at its easiest. And having two trays means you can cook an entire meal all at the same time. Dishwasher safe baskets and clear LED displays. A cracking gift for a young adult striking out and leaving home, we thought.
Get it here

Our little friends…

Pooch & Mutt Christmas treats, from £2.49

We love this brand, and so does the boss’s pug, Alice Pickle the Duchess of Pickleton. You will be pleased to know that Alice has tested a few things out for this feature and has given the seal of approval. There’s lots to choose from and we love the brand for its vet-recommended range, with high quality natural ingredients free from grains and junk. Lots of tail wagging and good for them too. Also stuff for kitties.
Get it here

Ruffingtons Artisan Baked Dog Treats, from £5

Quite possibly in the ‘more money than sense’ bracket, we absolutely adore these treats for dogs. Ruffingtons has created an exquisite new range of luxurious patisserie-style treats, just for doggies. Hand-decorated, edible works of art, free from artificial additives, all beautifully packaged and sealed with love, ready for gifting.
Daft? Yes. Did we get a load and squeal excitedly about them? Also yes.
Get yours here

A Little Bird Co, Little Birder Set, £24.95

The Little Birder Set is the perfect kids bird feeder kit, designed for children to start learning to recognise birds at the feeder, and spot plants and wildlife beyond the garden. In this set, you’ll find a lightweight feeder made for smaller hands, a no-grow seed blend chosen to attract robins, blue tits and sparrows, and a copy of Little Moments Outdoors, a nature spotting book for kids filled with fun facts and things to look out for on walks and in the garden. This is a lovely pressie for kids and grandkids – and a tasty meal for the birds!
Get it here

Webbox Lick-e-Lix cat treats mega pack, £15

Loved by cats everywhere, and who can blame them when they come in such a delicious array of flavours? Thanks to the handy packaging, your cat can lap up Lick-e-Lix straight from the packet and they go nuts for the smooth creamy texture. This mega pack contains no artificial colours or preservatives, with grain free recipes and no added sugar. This kitten friendly pack comes in an assortment of three flavours per pack: 20 x Chicken Flavour, 15 x Salmon Flavour and 15 x Liver Sausage & Cat Grass Flavour.
Get it here

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The post Food and drink ideas for Christmas gift guide appeared first on Silver Magazine.

Milestone birthdays have a way of sneaking up on us. Fairly soon I’ll be embracing my big five-oh. And while my fortieth was all about Ibiza with an extended crew of friends, a huge party, and a ‘recovery’ trip back to Spain, I can’t quite imagine repeating that level of, er, admin for the next decade marker.

These days, what calls me isn’t deep house and dancing until dawn, but something that makes me feel special. And something that will help me celebrate how far I’ve come.  This does all need to come with a side of style, and barefoot luxury.

Malliouhana in Anguilla, pics by Emmie Blower

I had my answer the moment I stepped into the lobby of Malliouhana in Anguilla. The mirrored mosaic floor flickered like liquid silver, reflecting the turquoise sea just beyond. Pastel walls, ‘70s black-and-white photography, and Moorish arches framed the Caribbean in the most effortlessly chic way. It was luxurious without being loud, exclusive without being pretentious, and I knew instantly: this is the kind of place where milestone birthdays should be marked.

Meads Bay

Meads Bay, Anguilla

If you’re considering the Caribbean for a bucket-list trip, Anguilla should be top of the list. Meads Bay in Anguilla has been voted among the world’s best beaches, by USA Today and Travel + Leisure, and the entire island of Anguilla has also received numerous accolades for its pristine shores.

As soon as I set foot on Meads Bay, the sand was impossibly soft and bright white, and the glare was so strong it took a moment to adjust.  The water is glassy, aquamarine perfection, clearer than anywhere I’ve ever swum. It’s not an exaggeration to say that this beach doesn’t just top the awards lists, it alters your brain chemistry.

It sounds incredibly privileged to say but Antigua feels a little faded in comparison

Anguilla is blissfully unspoilt. There are no fast-food chains, no casinos, no cruise ships, and no noisy jet skis. The island has no heavy industry and as such, its beauty is protected. This is an island for those who want exclusive, unhurried, Caribbean paradise.

Anguilla is a little off the radar, and that’s the exact reason why A-listers have made it their go-to for years.  Oprah Winfrey, Justin Bieber, Sandra Bullock, and Robert De Niro all have homes here, and it’s not unusual to spot them at the island’s legendary Elvis’ Beach Bar. A ramshackle bar built out of an old boat, Elvis’ feels like a museum of good times and core holiday memories.

A playground for the sea-lovers

One fantasy I’ve long flirted with for my fiftieth is chartering a yacht. Anguilla, with its calm bays and impossibly blue water, is the perfect place for this. Watching glamorous couples being whisked away from Crocus Bay to their catamaran reminded me that this is indeed a millionaire’s playground, and that’s really what I should be aspiring to for my glam half-century.

Anguilla is already on the radar for serious yachters, and with a new marina and upgraded airport terminal underway – funded, interestingly enough, by revenue from its highly sought-after .ai internet domain – this slice of paradise will become even more accessible from 2026.

By luck or design the ai domain that’s native to Anguilla has generated millions for the island as artificial intelligence companies have paid to own the domains.  Forward thinking or sheer good luck? Who knows. But the island has now got a major income stream and they are spending it wisely on improving the accessibility.

A feast from the sea

For me, milestone celebrations must involve food, and seafood is my true passion. Anguilla does not disappoint. Imagine lobster so big that you don’t need sides, crayfish grilled over charcoal until the shell blackens and the flesh inside becomes smoky-sweet, and red snapper served fresh from the boat. Many of the island’s chefs are Michelin-trained, having traded the intensity of yacht kitchens for island life. Which means the standard of dining is consistently extraordinary.

At Mango’s Seafood Restaurant you can find giant, beautifully seasoned lobster portions. For something more refined, Sand Bar is a chic spot for small plates with international flair, cocktails, and live music at sunset.  It is fair to say I did not have one bad meal on the island which is another box ticked for my celebrations.

Where to stay

The island is small but packed with extraordinary places to stay. Malliouhana remains an icon, with its contemporary Caribbean chic. Zemi Beach House on Shoal Bay East combines modern design with a Thai-style spa housed in a centuries-old sugar mill, perfect for slow, indulgent days. For a more boutique feel, Frangipani Beach Resort offers just 19 rooms, making it feel like you’ve been invited into someone’s elegant island home.

Zemi Beach House, ©Thierry Dehove Photography

Getting there

From the UK, the most straightforward route is via St Maarten, with British Airways and Virgin Atlantic offering direct flights from London to Princess Juliana International Airport. From there, it’s a 25-minute ferry or short charter flight to Anguilla. Alternatively, fly direct to Antigua and connect via a short regional hop. The journey might be slightly longer than to other Caribbean islands, but trust me, it’s worth every mile.

Does Anguilla make the cut?

For my fiftieth birthday celebrations, I want world class beaches. I want to eat lobster until I can’t move. I want to jump off boats into turquoise waters and I want to feel both grown-up yet relaxed.

Ibiza was perfect for my fortieth. But Anguilla with its stunning hotels, jaw dropping views, friendly locals and exclusive energy I think has made it high on the list for the big five-oh.

FACT BOX

Anguilla Tourist Board

For more information on Anguilla, please visit www.ivisitanguilla.com.

Zemi Beach House

Prices to stay at Zemi Beach House start from US$600 per room, per night, plus taxes, service charge and a reef recovery fee at an additional 27%.

• At the Thai House Spa, the price of the ‘5 Elements Massage’ is $170, plus taxes & service, for 50 minutes and $240, plus taxes & service, for 80 minutes.
• The price of the lobster BBQ evening is $75, plus taxes & service, per person.

Frangipani Beach Resort

www.frangipaniresort.com

Prices to stay at Frangipani Beach Resort start from US$385 per night for single or double occupancy, plus tax and service at an additional 23%.

• The price for the FrangiCat II trip is $100 per person for a full day. Rum punch, beer, wine, sodas, water, towels, snorkel gear, music, stories, dancing are all included! FrangiCat II makes a lunch stop at one of the island’s beach restaurants, which the guest covers.

Trans Anguilla Airways

www.transanguilla.com

Trans Anguilla Airways provides scheduled flights between Antigua (ANU) and Anguilla (AXA), among other routes. The flight costs for ANU – AXA range from US$400 – $550 per person, for a return journey.

How to get to Anguilla

From the UK, you can fly from UK regional airports first to Paris or Amsterdam, and then connect to a flight to the neighbouring island of St Maarten’s Princess Juliana International Airport. From St Maarten, it’s a 25-minute ferry or short charter flight to Anguilla.

Alternatively, fly direct to Antigua with British Airways or Virgin Atlantic and reach Anguilla via a short regional flight. The journey might be slightly longer than to other Caribbean islands, but trust me, it’s worth every mile.

Blanchards Beach Shack, Anguilla

Restaurants/bars:

• Madeariman: madeariman.restaurant
• Rendezvous by Tasty’s Beach Club: instagram.com/rendezvoustastysbeachclub
• Blanchards Beach Shack: https://blanchardsrestaurant.com/blanchards-beach-shack-anguilla-restaurants
• Mango’s Seaside Grill: https://mangosseasidegrill.com
• Da’Vida Beach Club: https://davidabeachclub.com
• SandBar: https://sandbar-anguilla.com
• Elvis’ Beach Bar: elvisbeachbar.com

Emmie Blower

Always finding the BEST holidays, hotels and restaurants. Travel, food and wellness writer, content creator, and reviewer.

Find her on Insta

The post Why Anguilla is the best destination for a big birthday appeared first on Silver Magazine.

But this humble root vegetable deserves more credit. Packed with nutrients, endlessly versatile in the kitchen, and grown right here in the UK all year round, carrots are one of the country’s quiet food heroes. But rather than just boil them for your weekly roast, we’ve looked at some of the best ways to cook carrots. And delved into their health benefits.

A homegrown success story

Nearly all the carrots on British plates are grown locally, with UK farmers producing over 700,000 tonnes every year. That’s around 100 carrots for every single person in the country. They’re harvested throughout the seasons, starting in the south and moving northwards. Meaning fresh carrots are always available.

Each one costs just a few pence, but together they’re worth almost £300 million to the UK economy. From field to shop in just a couple of days, with minimal food miles, they’re a sustainable choice too.

Read more: how to eat more sustainably

The health boost inside every bite

Nutritionist Dr Laura Wyness points out that the standout nutrient in carrots is beta-carotene, which gives them their bright orange colour. Our bodies convert beta-carotene into Vitamin A – essential for vision, healthy skin, and a strong immune system.

Carrots are also full of fibre, something most of us lack in our diets. One medium carrot contains around 2g, edging you closer to the recommended 30g daily intake. On top of this, carrots are low in calories, naturally sweet, and 80% water, making them a refreshing and filling snack. Compared to a banana, a carrot has over 50% fewer calories and sugars, yet delivers far more Vitamin A.

Chewing raw carrots can even help with oral health by stimulating saliva. This reduces harmful bacteria, while the crunchy texture helps break down plaque.

Spicy carrot soup

Ideas for new ways to cook and enjoy them

Carrots are cheap, colourful, and incredibly adaptable. They can be roasted, mashed, grilled, grated, spiralised, juiced, or baked. And they come in more than just orange – purple, yellow, pink, and stripy varieties can make your dishes stand out.

Try these easy ideas:

• Roast with honey and cumin for a sweet-spiced side.
• Toss carrot ribbons into salads or stir fries.
• Grill whole carrots, then serve with mascarpone and toasted nuts.
• Blitz the green tops into a bright, punchy pesto.
• Grate with apple and raisins for a fresh coleslaw.
• Bake into cakes, muffins, flapjacks, or even ice cream.

Carrots also work beautifully at every meal. Think overnight carrot cake oats for breakfast, a crisp carrot salad at lunch, and sticky roasted carrots with balsamic glaze for dinner.

Roasted whole with honey drizzle

Farmers behind the crunch

It takes more skill and technology to grow carrots than many realise. Fields are rotated to keep crops healthy, frost is warded off with straw, and GPS-guided tractors sow seeds in perfectly straight lines. Robots even help with weeding and sorting. Today’s carrots contain 50% more carotene than those grown in the 1970s, thanks to careful breeding and soil management.

Will Hunter, a fourth-generation farmer from Lancashire, says: “We are very proud of what we grow and want to show the skill and care that goes into producing something as ‘simple’ as a carrot. If every household ate just a few more, it would make a huge difference to British farming.”

A vegetable worth celebrating

Affordable, nutritious, and sustainable, carrots prove that sometimes the simplest foods are the most powerful. Whether you crunch them raw, roast them golden, or bake them into something sweet, they bring colour and goodness to your plate.

So next time you shop, add an extra bag. Britain’s farmers, and your body, will thank you.

Carrot factoids

1. Britain produces over 700,000 tonnes of carrots each year – that’s the weight of 70 Eiffel Towers – around 100 each for every member of the population
2. Carrots are harvested all year round so they are always fresh from the field starting earlier in the year with southern regions and moving up the country from Kent to the north of Scotland.
3. The first recorded carrots weren’t orange – believed to have originated in Afghanistan in 7^th Century AD – carrots were purple or yellow, with orange developed in the 16th century in Holland.
4. To keep them cosy over winter and free from frost, carrots are covered with beds of straw
5. Carrots like fresh soil and a new place to grow each year. To protect them from disease, carrots can only be grown in the same field once every seven years, so farmers ‘rotate’ them around their farm
6. A love medicine: The Greeks called the carrot “Philtron” and used it as a love medicine
7. Carrots like sandy soils, growing wonky if the land is stony.
8. A lot of research, innovation and technology goes into growing the best carrots in the UK, from making sure the seed grows well in the soils we have, to improve nutrient value – today’s carrots have 50% more carotene that those of 1970 – and to make sure they last well on shop shelves. GPS is used in tractors to plant the carrots perfectly straight lines and robots are used for weeding and sorting
9. Carrots are worth £290 million to the UK economy – but one of the cheapest veg to buy

www.britishcarrots.co.uk

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The post Some of the best ways to cook carrots appeared first on Silver Magazine.

If there’s anything better than having a bunch of mates over for dinner, and also having a fistful of English wines to taste as part of the process, I’d like to know what you suggest.

I mean, there’s having dinner with Jeff Goldblum, perhaps. But as far as joy-filled summer evenings go, this is hard to beat. And yes, it’s a tough job etc. But you’re here, so I’m assuming you’d like to know more about English wines. In which case it’s a good job we’ve selflessly tested a few out.

Wine and food are always the best bedfellows, so I fired up the barbie, cleaned the glasses at the back of the cupboard that never get used, and welcomed a small but motley crew to mine for a bit of expert assessment.

Meet your tasters

Would you buy a second-hand car off this lot? L-R this is Zoe Cunliffe, one half of the legendary Mixology Group, arguably the most functional half, as she deals with the outside world and chases down the business like a puma going full pelt. She also loves wine. Next comes yours truly, who knows a lot about everything, natch, including wine. Then you’ve got Myles Cunliffe, the second half of the Mixology Group, and definitely the one with the real viticultural knowledge. And finally Adrienne Palmer, who not only has a sterling background in dedicated wine drinking, she’s also an experienced licensee who now also works at the glorious Bolney vineyard.

I’d like to say that my daughter Lili and her boyfriend Dylan also joined in but they weren’t there from the start, so we couldn’t count their take. Which is just as well because by the time they steamed in, I was five wines deep with no clue what was going on.

Let’s get started.

Nyetimber Classic Cuvee Multi-Vintage 75cl, £42

They say:
The signature wine of Nyetimber is a classic blend of Chardonnay, Pinot Noir, and Pinot Meunier and is a perfect balance of elegance and intensity. The blend includes wines from all our vineyards and also from several vintages.
Find it here

We say:
Zoe: Citrus notes. Short, sharp, easy to drink.
Sam: Very fresh and lemony, very quaffable – could drink this all summer long.
Myles: Crisp, clean, gorgeous mouthfeel. Citrus fore and back. Great bubble structure. Bright and light – smashable.
Adrienne: Lemon sherbet and elderflower fizz.

Rathfinny Classic Cuvee Brut 2019 75cl, £38

They say:
Rathfinny 2019 Classic Cuvée is our ‘house-style’ English Sparkling Wine, made in the Traditional Method from Pinot Noir, Pinot Meunier and Chardonnay grapes grown and hand-harvested on the Rathfinny Wine Estate.
Find it here

We say:
Zoe: Nicer in a flute (we tried bubbles in both coupes and flutes). Very bubbly, a little bicarbonate. Not one to chug, not a lot going on.
Sam: Very bubbly, more mousse than expected. Good wine but would’ve liked a bit more warmth or depth.
Myles: Huge biscuits, shortbread, buttery finish. Chewy texture. Buttered apple but short finish.
Adrienne: Classic, with not a lot going on. Preferred in a coupe glass.

Plumpton Estate Bacchus Reserve Lot 324 75cl, £25.95

They say:
The Plumpton Wine Estate is located in a beautiful countryside area of Sussex located on rolling hills that capture the sunny afternoon weather. This Bacchus is created with hand-picked grapes grown on small plots over sandstone soils. This has notes of dried apricots, honeysuckle and melon, followed with a more herbal touch of lime and fennel. Bracing acidity and a creamy palette.
Find it here (Not currently available on their website but can be bought through other retailers)

We say:
Zoe: Smooth and elegant. Greengages, elderflower, lemon. Smells better than it tastes. Not memorable or a standout for the grape.
Sam: Light and easily drinkable. Expected more tropical notes, but leaned citrussy. A refined wine, but surprising.
Myles: Elderflower, citrus, greengages. High acidity. Noticeable sulphur.
Adrienne: Lime notes. Neutral. More like Pinot Grigio.

Chapel Down Flint Dry 2023 £16 bottle

They say:
Chapel Down Flint Dry 2023 is a crisp and fresh white wine with notes of apple, pear, and citrus. This refreshing wine pairs perfectly with chicken, seafood, and salads.
Find it here (hard to find this year now, think it might have sold out everywhere)

We say:
Zoe: Gooseberry. Light in colour.
Sam: Bone dry, super elegant. Crisp with lemon ‘Space Dust’ vibes. A standout wine.
Myles: Gooseberry, greengage, greenhouse. High acidity, well-integrated alcohol, green apples.
Adrienne: Tomato leaf note stood out.

Bolney Estate Rosé Lychgate 2023 75cl, price £16

They say:
Our Lychgate Rosé 2023 is bursting with fresh stone-fruit and raspberry flavours and is perfect for sipping at home in the sun or enjoying at our Estate whilst admiring the spring vines.
Find it here

We say:
Zoe: Raspberries and cotton candy. Smells sweeter than it tastes.
Sam: Light and easily drinkable, bit sweet for me. Perfect for quaffing in the sun and having with seafood though.
Myles: Crisp raspberries and berries. Light.
Adrienne: Off-dry. A good food wine.

Balfour Pinot Noir 1503 Red 2023 75cl £20

They say:
Balfour have a reputation for producing some of England’s very best red wines. The 1503 Pinot Noir is made from a Burgundy grape in one of the estate’s warmest vineyards allowing for optimal ripeness and expression of flavour. Aged for a short time in new oak the elegant, fruity notes classic of Pinot shine through. (Exclusive to Majestic)
Find it here

We say:
Zoe: Light in colour. Soft and mouth-filling. Notes of pepper and cassis.
Sam: Amazing wine. Light in colour, soft and velvety. Could be served chilled or room temp. Star wine of the night.
Myles: Delicious. Well-structured fruit with delicate tannins.
Adrienne: Smooth, round, light. Strong blackberry note.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post We tried some English wines: this is what we thought appeared first on Silver Magazine.

It’s been perfect conditions for courgettes – for all summer squashes in fact. Lots of sun and lots of rain, and generally pretty warm weather. Most gardeners are in seventh heaven – but what are you going to do with all your courgettes?!

Here are five simple recipes to help you start wading through that heap of gorgeous courgettes. If you’ve got any other suggestions, we’d love to hear in the comments below.

That viral courgette pasta dish

You know the one; Stanley Tucci has been losing his mind over it. It’s formally called Spaghetti alla Nerano and it’s deceptively simple in concept. But what a fantastic dish. Stanley has it right.

Start with frying thinly sliced courgettes in olive oil until golden, then setting them aside to cool – or even chill overnight in the fridge if you can. Cook spaghetti in salted boiling water until just shy of al dente. Meanwhile, return the courgettes to a pan with a ladleful of pasta water, letting them soften further into a creamy base. Drain the pasta and toss it straight into the pan with the courgettes, stirring vigorously with more pasta water to help it all emulsify. Off the heat, add heaps of grated pecorino and parmesan, seasoning, and stir quickly to melt it into the sauce. Finish with torn basil leaves and a drizzle of good olive oil, then serve immediately while it’s still glossy and hot.

Simple griddled courgettes

Lovely and easy – slice thinly lengthways and either griddle or barbecue the courgettes – but quickly. You want flavour without them going too soggy. Cool them, lay them flat on a plate or toss them in a bowl, and add freshly squeezed lemon, really good extra virgin olive oil, fresh garlic, salt and pepper – even some fresh herbs if you’re feeling fancy. This is a brilliant side dish, or a salad dish on its own. It’s also vegan and uses up a ton of your green fruits really fast.

Power up that buddha bowl

You don’t have to cook courgettes. They’re absolutely delicious raw, and a softer taste and hit than their cucumber cousins. Grate them, slice them, chop them, or make them into courgetti (like here). Dress them up – they love lemon and oil, or any fresh summery dressing. Remember they contain a lot of water though – eat them quickly before your buddha is swimming.

Chilled courgette soup

This sort of thing is a great way to use up all sorts of green things, really. But let’s focus on courgettes for now. Start by gently cooking chopped courgettes and a little onion or shallot in olive oil until soft but not browned. Add a clove of garlic and gently cook for another minute, then pour in enough vegetable stock to just cover the vegetables and simmer.

Once everything is tender, blend the soup with a handful of fresh summer herbs like basil or mint, and a spoonful of crème fraîche or Greek yoghurt for creaminess. Chill it in the fridge for a few hours until cold. Before serving, drizzle with olive oil and garnish with extra herbs. You could even add cute edible flowers if you like, Meghan-style (!) Serve cold, ideally on a hot day.

Courgette ribbon salad with feta and pine nuts

Again with the lovely crunch of raw courgette, but there’s a bit more substance to this salad. Use a mandolin or really sharp knife to get thin slices and simply build this salad in the bowl. Croutons, crumbled feta, herbs, pine nuts, pesto dressing. Lots of summery, Mediterranean flavours in a light but punchy salad that’s easy to throw together. You could probably add some black olives to this too, a squeeze of lemon, some oil. Go nuts, enjoy yourself.

Fried courgette crisps

To be honest, you have to eat these straight from the pan for them to be actually crispy, but it doesn’t matter. These are so lovely to eat – and perfect to go with your aperitif or glass of chilled wine on a summer evening. Slice, dust in SR flour, and fry. The only thing these need is a sprinkle of good salt. Simples.

Sam Harrington-Lowe

Sam is Silver’s founder and editor-in-chief. She’s largely responsible for organising all the things, but still finds time to do the odd bit of writing. Not enough though. Send help.

The post Wondering what to do with your courgette glut? 5 great recipes appeared first on Silver Magazine.

Eating healthily doesn’t just apply to you – at some point it’s like you’ll be spending more time looking after your olds. And as your parents get older, their nutrition can suffer if they don’t eat well. Eating the right foods doesn’t mean following strict rules; it’s about helping them choose a variety of nutrients to support their health.

Whether it’s finding the right foods for their bones, keeping hydrated, or simply making meals easier to manage, small changes can lead to big improvements in their overall wellbeing.

Read more: are you an unpaid carer? You’re not alone – here’s how to get support

Follow a balanced diet

Eating a mix of different food groups ensures you get the nutrients your body needs. Encourage your parents to aim to include fruits, vegetables, wholegrains, protein (like fish, beans, or poultry), and dairy in their meals.

These foods provide essential vitamins and minerals, such as calcium for strong bones and vitamin B12 to help maintain energy levels. For example, a meal could include a piece of grilled fish, a side of steamed vegetables, and a small serving of brown rice. Simple, nourishing, and satisfying.

Drink plenty of fluids

Hydration becomes more critical as we get older, yet many older adults experience a reduced sense of thirst. This makes it easy to forget to drink enough throughout the day. However, dehydration can lead to fatigue and even constipation. To ensure your parents stay hydrated, encourage them to drink water as often as they can, even if they don’t feel thirsty.

An easy way to make hydration part of their routine, is to encourage them to sip on water or a low-sugar drink between meals. Keep a water bottle close by, so it’s easy for them to remember. For those who find plain water hard to drink, try adding a slice of lemon or cucumber for a refreshing twist.

Add calories and adjust textures

As your parents age, it might become harder for them to maintain a healthy weight, especially if they’re not feeling hungry or find it difficult to eat enough. To maintain their energy, consider enriching meals with extra calories.

If chewing or swallowing is difficult, softer foods or puréed meals may be needed to make eating easier. It’s important to adjust the texture of food to ensure safety and comfort when eating, particularly if they have swallowing difficulties.

Make meals easy and enjoyable

Preparing meals doesn’t have to be a chore. Making mealtime easier can improve their eating habits and help them enjoy their food. If cooking every day feels too time-consuming for them, suggest batch cooking and freezing meals in advance. This way, they will always have something nutritious ready when they need it.

Eating with others can also enhance their eating experience. Sharing a meal with family or friends not only makes it more enjoyable, but it can also encourage them to eat regular meals. Even if they live alone, maybe they can join a local meal delivery service or participate in community lunch groups. A simple routine like this can make sure they are getting enough nutrients and enjoying their meals.

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The post How to ensure your ageing parents are eating a healthy balanced diet appeared first on Silver Magazine.

In recent years, the wellness landscape has seen a powerful shift toward natural, food-based approaches to health benefits and mindful living. With a growing interest in the food-as-medicine movement, people are seeking nutrient-dense ingredients that not only enhance flavour but also deliver tangible health benefits at the same time as encouraging a more intentional, conscious lifestyle. Among the top contenders in this trend are microgreens. Small but mighty plants, harvested just a couple of weeks after germination.

Once exclusive to gourmet chefs and high-end restaurants, microgreens are now showing up in home kitchens and farmer’s markets across the country. Easy to grow, full of flavour, and rich in health-promoting nutrients, microgreens are more than just a culinary garnish. They’re an accessible tool for everyday wellness and mindful nourishment.

What makes microgreens so powerful?

Fifteen years ago, you’d be hard-pressed to find a solid answer to whether microgreens were truly good for your health. But today, the science is clear. These tiny greens can contain up to 40 times more nutrients than their mature vegetable counterparts. This makes them a concentrated source of vital compounds like vitamins A, C, and E, polyphenols, and disease-fighting antioxidants.

Microgreens like red cabbage, broccoli, radish, sunflower, and pea shoots have shown promise in reducing blood pressure, improving cholesterol levels, enhancing digestion, and supporting immunity. Because of their impressive nutritional density, even small servings can deliver significant health benefits.

Food as medicine: why timing matters

Microgreens are typically harvested just 7-21 days after planting. This is the optimal time to capture their peak nutrient content. Unlike sprouts, which are germinated in water and consumed before their first leaves emerge, microgreens are grown in soil and harvested after they’ve developed their first true leaves. This stage is crucial. It’s when the plant begins to concentrate its vitamins, minerals, and phytochemicals.

This developmental timing is what gives microgreens their edge in the food-as-medicine movement. Their dense nutritional makeup makes them ideal for supporting various health goals, from heart health to improved cognition and even reduced cancer risk.

The nutritional goldmine

A single handful of microgreens can be rich in:

• Vitamin C
• Vitamin A
• Folate
• Magnesium
• Calcium
• Iron
• Zinc
• B vitamins
• Antioxidants
• Polyphenols
• Prebiotic fibre

These nutrients work synergistically to combat oxidative stress, reduce inflammation, and support the immune system. In fact, consuming microgreens regularly may help prevent or manage chronic conditions like heart disease, Type 2 diabetes, and even neurodegenerative diseases like Alzheimer’s.

What’s more, microgreens are kidney-friendly, as they generally contain lower potassium levels compared to fully-grown vegetables. This makes them a safe and beneficial choice for individuals with reduced kidney function. Without sacrificing their intake of key nutrients.

Gut health and immunity: a natural boost

Microgreens offer a surprising advantage when it comes to supporting digestive wellness. Rich in prebiotic fibre, they stimulate the growth of beneficial gut bacteria, which play a central role in digestion, immunity, and mental clarity.

A balanced and thriving gut microbiome has been associated with:

• Stronger immune response
• Better weight management
• Reduced risk of gastrointestinal disorders
• Improved energy levels
• Enhanced mood and mental well-being

Adding microgreens to daily meals provides a natural, low-effort way to promote a balanced gut environment without supplements or extreme dietary shifts.

Microgreens as everyday preventative care

Incorporating microgreens into daily meals offers a proactive approach to health. Not just reacting to illness, but preventing it in the first place. Their dense nutrient content supports cellular repair, immune defence, and metabolic balance, of which are crucial for long-term wellness.

Unlike many restrictive health fads, microgreens are easy to use and enjoyable to eat. Which makes them a sustainable habit, rather than a short-term fix. Whether sprinkled over eggs or stirred into grain bowls, they deliver therapeutic benefits without requiring drastic changes. As we shift from treatment to prevention in modern wellness thinking, microgreens serve as a consistent, low-effort solution for protecting health naturally and deliciously. One small serving at a time.

Growing wellness at home

With many people spending more time at home, interest in homegrown foods has skyrocketed. Growing microgreens indoors is simple and highly satisfying. With just a shallow container, a bit of soil, a sunny windowsill, and a touch of patience, you can enjoy fresh greens in no time.

Many microgreens reach harvest size within only 7 to 10 days, making them one of the fastest-growing edible plants. Growing them offers more than just a steady supply of nutritious greens; it can also be a therapeutic activity. The process of planting, nurturing, and harvesting microgreens fosters mindfulness and a deeper connection with the food we consume. For many, it’s a welcome mental break from daily stress.

Emotional wellness through mindful eating

The benefits of microgreens extend beyond the physical. Preparing meals with fresh, vibrant ingredients fosters greater awareness and appreciation of what we consume. This intentional approach not only improves digestion but also nurtures a calmer, more balanced relationship with food.

Nurturing microgreens from seed to sprout can encourage a sense of purpose and accomplishment. It’s an uplifting routine that can ease feelings of anxiety or burnout. In a fast-paced world, microgreens offer a small but meaningful way to reconnect with nature, nourish the body, and slow down mentally. They invite us to treat eating as a daily ritual of care, rather than a rushed necessity.

A healthy habit for the whole family

For parents trying to encourage healthier eating habits in kids, microgreens offer a crafty solution. Involving kids in the growing process helps build excitement around fresh food. Children are far more likely to eat vegetables they’ve grown themselves. Even if it’s a handful of peppery radish greens on a sandwich!

It becomes less about enforcing ‘healthy habits’, and more about cultivating curiosity and pride in what they’ve helped grow. The reward is twofold. Better nutrition, and better engagement with food.

Microgreens and the modern plate

Nutritional perks aside, microgreens are a feast for the senses. Their vivid colours, crisp textures, and wide range of flavours – from spicy and earthy to tangy and nutty – make them a favourite among chefs and home cooks alike.

They effortlessly elevate any dish:

• Add arugula microgreens to pizza for a peppery finish
• Top off soups with red cabbage greens for a burst of colour
• Mix sunflower shoots into smoothies for an energy boost
• Layer pea shoots into sandwiches for extra crunch and protein

This variety not only keeps meals interesting but ensures you’re getting a diverse range of phytonutrients across different microgreen types.

A complement to other wellness tools

While microgreens are a powerful addition to any diet, they’re often part of a larger wellness toolkit that includes mindfulness, exercise, and other natural supplements. Some people also turn to complementary products, such as adaptogens or CBD Gummies, to support stress relief and promote overall balance in their daily routines. When combined with nutrient-rich wholefoods like microgreens, these choices can support a holistic approach to health.

Sustainability and self-reliance

Beyond personal health, microgreens support environmental sustainability. They require minimal space, water, and time compared to traditional crops. This makes them a great choice for urban gardening and reduces dependence on industrial food systems.

By cultivating microgreens at home, you can:

• Reduce food waste
• Minimise packaging and transport emissions
• Cut costs on store-bought greens
• Enjoy pesticide-free, fresh-picked produce all year round

This small-scale, home-based food production aligns with a growing movement toward self-reliance and eco-conscious eating.

Future of wellness: functional foods and smart choices

The wellness world is moving toward personalisation, functionality, and intentional living. Microgreens Facts check all these boxes. They are:

• Easy to grow and integrate
• Packed with targeted nutrition
• In harmony with both ancient healing traditions and contemporary wellness practices
• Safe for people with dietary restrictions or sensitivities

As we continue to explore how food can influence everything from mood to metabolism, it’s clear that microgreens deserve a permanent spot on our plates.

Final thoughts

From their rich vitamin content to their role in disease prevention and gut health, microgreens are small in size but mighty in impact. They fit naturally into the evolving landscape of nutrition, where food isn’t just about sustenance. It’s about healing, prevention, and empowerment.

By embracing microgreens in your daily routine, whether through growing them at home or adding them to your meals, you’re taking a meaningful step toward better health, sustainability, and mindful living.

After all, wellness doesn’t come in a one-size-fits-all package. Sometimes, it sprouts in the smallest places.

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