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Hi, I have a friend who tells me there is something called white butter. I have tried googling it, but can't find anything about it. What is it and is there a western equivalent. Thanks

I have read that mustard oil must cannot be sold for food use because of its high erucic acid content so has to be labelled as external use only. KTC oil is sold by Spices of India and labelled as external use. There is a mail from the MD of KTC here. with details of why it is labelled as such. He says: "If you have used our oil as a food ingredient I do not believe you will have done yourself any harm; despite the erucic acid legislation, many members of the ethnic community (from the Indian sub-continent) persist in using mustard oil without apparent harm. Indeed many eminent chefs recommend the oil for the preparation and cooking of authentic dishes from India." http://en.wikipedia.org/wiki/Mustard_oil I wonder if the blended oil contains a lower concentration of erucic acid.

Could it have been Espinaler? No idea how to order, but there is an email espinaler@espinaler.es

A warm salad with bacon or chicken, mushrooms or whatever you fancey and leaves. Maybe herby dumplings instead of bread with the stew, sometimes called dough boys in Scotland.

Most suet puddings have less suet and no eggs, so I would try to use something like this one. It is not too late to make a Christmas pudding for this year. They can be matured for longer, but "stir up" Sunday is the 23rd of November in 2008. Your antique moulds are for set desserts, a standard pudding basin may be a better option. Pudding basins choices are somewhat limited in the USA, but Amazon have Mason Cash basins and Golda's Kitchen gives the capacity of the various sizes. A 2 pint basin is enough for 6-8 for a normal steamed pudding, a rich Christmas pudding would be more like 8-10.

At the limit of your range is Tyddyn Llan. Pub wise I have been recommended Pen-y-Bryn in Colwyn Bay.

The Telegraph had an articlcle on the liquidation yesterday here. They quote that Macken Bros are owed £50,000. Bloomberg blame it on the closure of the fish and chip place.

and then the recipe was listed using volumes ..........

That would have to be Juri's tearoom. Would the fact that they are Japanese explain the heading on the web page, "The olde Bakaley Tea Shoppe & Restaurant".

I thought salt was only needed as a mild abrasive to clean the surface before the oil is applied. I got an old cast iron frying pan from my mother a while ago, I heated the salt in the pan an used that to scour the surface to remove all the accumulated gunge. then appled oil to the hot pan to season it. Chemistry was a long time ago, but I think as long as there is no water, salt will not react with the surface of cast iron.

I must try to look in at the indoor market when I next go to Birmingham. I have a vague recollection of collecting a Christmas bird from the old market circa 1960. Long lines of turkeys hanging by their feet ready to be sold. Doherty's seem to have a phone so you could try phoning them: Doherty Butchers Stall 122, Indoor Market Trader, Pershore St, Birmingham, West Midlands B5 6PA Tel: 0121 666 7405

Is this the case? I was under the impression that UK butter is generally uncultured whereas in continental Europe it is cultured.

Even though I like a fruitcake, my favourite is a simple teabread that is so easy and good that everyone in my wife's family make it. In fact its about time we made another

Earl Grey tea cream and Eccles cakes featured on the Great British Menu. This didn't make it through as it wasn't in the winning menu, but was very popular with the judges. It was presented as a cup of tea with a foam topping and two Eccles cakes on a separate tea plate. It could easily be adapted to other combinations.

An interesting and educational comparison between Nine Elms and Rungis In "Rhubard and Black Pudding", a book about Paul Heatcotes restaurant in Longridge by Matthew Fort. It is recounted how Eddie Holmes, a greengrocer from Preston, started buying from Rungis, in what must have been sometime around 1990, to supply "queer gear" for the restaurant. They have 3 deliveries a week, on a regular delivery run, from there supplier. He also gets supplies form local farmers. If the high quality produce is coming from Rungis Nine Elms will only be catering for the lower end of the market, so in some ways I am not surprised by what I see.