I made three little jars of Seville orange curd yesterday, to use up the last of my oranges. It's a touch of sunshine for February. My lemon curd recipe works for any citrus fruit, just mix and match. Long, slow cooking is the secret for a good curd. Use a double boiler or a heatproof bowl over a pan of hot water. Take your time! This recipe makes about 800g which should just about fill two standard size jam jars. Make sure that used jars are spotlessly clean and sterilise by warming in the oven. The curd should keep in a cool place in perfect condition for about three months.

Wagamama is making 2021 the year of positive change pledging that 50% of the menu will be meat free by the end of the year. Quite a challenge given the crippling COVID restrictions and constant closures of the past year. Plans for the current lockdown are to keep as many of its branches open as possible for takeaways, including the Bury St Edmunds branch. So whilst many of us have been correctly focussing on supporting the independent restaurants, we mustn't forget the role that the bigger chains play within the UK economy. As employers across a range of varied roles, the UK restaurant sector remains one of the UK's most diverse and creative industries in which the chains play a significant part. When Wagamama opened in 1992 it was revolutionary, bringing Asian food to consumers in an approachable way. Hopefully in 2021 it will be revolutionary in tackling the hard issues of sustainability.

I was invited by the GM in Bury St Edmunds to try some of the new and existing menu, including some vegan options. Of course, because of lockdown it had to be a takeaway, but that proved to be a good opportunity to see how the click and collect system worked and if the food would be as good as when served in the restaurant. At the moment I have my 14 month old grandson living with me and the million dollar question was - will the baby like the food?  So last Thursday I set off to Bury to collect a family takeaway, selected for us by the staff. What a treat to not have to cook and greedily we managed to devour the sides of edamame beans with chilli garlic salt, wok fried greens, duck gyoza, ebi katsu and tama chilli squid while we unpacked the main course dishes. Abbie (in the picture above with the other friendly and upbeat staff) wanted us to try the fresh squeezed juices and included both the 'positive' (pineapple, lime, spinach, cucumber and apple) and 'power' (spinach, apple, fresh ginger) which I'd drive back to Bury for right now. These were really invigorating drinks, especially the power juice with a good hit of ginger. The takeaway packaging for the food is robust, so robust I thought why such an expense on containers, but I get it, already the take-out bowls, although recyclable have been put to use in the freezer and been kept to re-use again and again. Main courses included a portion of the Wagamama vegan 'ribs' which were sticky, smoky, sweet and spicy but softer in texture than pork or beef.  For the ever growing number of consumers who are turning to veganism for ethical reasons and look for fake meat products these ribs might be the answer, but for me, because I'm a fresh vegetable lover, far more enjoyable was the delicious vegan Teppanyaki -yaki soba yasai ( thin noodles, sizzling from the grill with stir fried mushrooms, peppers, beansprouts, onions and flavoured with ginger and sesame). We also tried a hearty donburri with teriyaki beef brisket which came with kimchee. Curry was also on the menu; a mild and citrusy chicken raisukaree which was well balanced and fragrant with chilli, fresh lime and fresh coriander. And the baby? Well Emilio was served a mini chicken katsu and a mini yaki soba, which we tasted too. He loved both and what a treat to see an interesting kids menu full of colourful, fresh and exciting flavours.

• edamame beans which we ate dipped into chilli-garlic salt
• donburi - teriyaki beef brisket - sticky white rice topped with teriyaki beef brisket with shredded carrots and seasonal greens
• kids mini chicken katsu
• power juice - delicious spinach, apple and fresh ginger
• happy Emilio who loved mini chicken katsu
• wok-fried greens were perfectly cooked with some crunch
• kids yaki soba - what child doesn't like noodles?
• ebi katsu - prawns in crispy panko breadcrumbs, fresh chilli, coriander and a squeeze of lime with garlic dipping sauce on the side
• raisukaree chicken curry - mild and citrussy with coconut, red peppers, spring onion and fresh coriander
• vegan ribs certainly looked the part and were sticky, smoky and spicy
• teppanyaki - yasai yaki soba - mushroom, noodles, peppers,beanshoots with delicious fried shallots
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If they start the day by dunking a rusk into their mug of tea you'll know that you're with a true South African. Rusks in their various forms have been baked since the 17th Century. They are no longer the hard white, flour and water biscuits that sustained the Voortrekkers whilst on the move, but since commercialisation in the 1930's, and the production of the iconic Ouma Rusk, buttermilk rusks are now part of the national culture. For those who enjoy baking and live with a Saffa, me included, there's always a jar of homemade buttermilk rusks by the teapot.