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For recipes online is first port of call for a new generation of food lovers

Most of Britain’s kitchens have a designated place for recipes - be it books on a shelf or a page torn from a magazine; the vast majority of us have turned to them at some point -for inspiration, novelty or to impress that certain someone.

Despite the continuing sales of the Delia, Jamie and Nigella era cookbooks, a new generation of food lovers are going online to expand their culinary repertoire. Two-thirds of women and more than a third of men have used the internet to find a recipe, whilst a fifth of us have watched an online cookery show. This trend is particularly strong among the young (nearly a third of 16 - 24 year olds have clicked on an online cooking tutorial) but by no means exclusively so.

Whilst the recession is forcing many of us to think twice about dining in our favourite restaurants, recent figures have highlighted that some consumers are prepared to spend more money on food and drinks products with a quality stamp of approval. Discover the Origin’s three year campaign recognises how important this is and believes that education of provenance is the key to fully understanding and appreciating the diversity and quality of some food and wines.

Furthermore the rise of online food blogging and sharing of recipes and cooking ideas means we’re getting more creative in the kitchen - particularly when it comes to entertaining guests. One in five of us now consider the internet to learn about food in order to impress - the focus for Discover the Origin being on enjoying food and wine at home; getting people to take the time to enjoy the finest quality products that Europe has to offer, together.

Recipes aren’t the only source of important food information -issues of quality and production are also key, as are the history and provenance of what we eat. Whilst poorer quality substitutes can be tempting for their price, our European neighbours are well-known for their food for a reason. From Burgundy and Douro Valley wines, Port to Parma Ham and Parmigiano-Reggiano cheese, knowing where our food comes from and that it is of the highest quality and flavour is essential, which is why Discover the Origin is educating people on the EU’s ‘PDO stamp of approval’ attributed to these five food and drink products certifying that they are unique to a particular region and of the finest standard.

Click to view Discover the Origin web site

Fine food and wine are one of life’s great pleasures and should be explored in all their glory through whatever means - online or otherwise. Here are some fantastic European recipe ideas which, according to Peter Gordon, Head Chef of two eminent London restaurants, can “help create a restaurant style meal within your own home”.

To help support the campaign we asked chefs Peter Gordon and Kevin Dundon to create some easy recipes using the products, including Spiced pear tatin with Parmigiano-Reggiano cheese puff pastry and Parma Ham wrapped pork on a bed of savoy cabbage with roasted peppers topped with a Parmigiano-Reggiano cheese crisp.

Peter Gordon cooks: Kevin Dundon cooks:

Peter Gordon

Kevin Dundon

Spiced Pear Tatin with Parmigiano-Reggiano cheese puff pastry

Parma Ham Wrapped Pork on a bed of savoy cabbage with roasted peppers topped with a Parmigiano-Reggiano cheese crisp

Katie Caldesi cooks: Ed Baines cooks:
Ed Baines
Pasta al Forno - Neapolitan Baked Pasta Porcini Mushroom and Parma Ham Risotto with Peas and Rocket, scattered with Parmigiano-Reggiano cheese shavings

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