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Presents information on Mediterranean diet. Difference of Mediterranean diet re-created in Great Britain and authentic Mediterranean diet; Tips on cooking vegetable varieties that create Mediterranean flavours including tomatoes and peppers; Recipe for Ratatouille.

Recounts an experience of attending the British Vegetarian Society's Cordon Vert Cookery School. Observation of the National Vegetarian Week in Great Britain annually held in the third and fourth week of May; Italian cookery utilizing vegetables; Encouragement for people to highlight the meat-free aspects of any menu.

Describes the English vegetable salad. Comparison with foreign salads; Information on the salad calendar made by diarist John Evelyn.

The article provides information on food product trends in Great Britain as of December 2005. The products include: Schwartz for Chef's Chopped Chilli in Oil, pastas from Maestri Pastai, Liver and Bean Casserole from Woodward Foodservice, salsa with chunky vegetables from Heinz and crayfish from Lyons Seafoods.

Introduces products for the food service industry in Great Britain. Range of chargrilled and roasted Italian-grown vegetables from Bri-Tal; Price of the frozen desserts from Brakes; Waffle maker from Rowlett Rutland.

The article reports on the preference of British consumers over fresh produce with high vitamin content. According to a spokeswoman at Tesco Stores Ltd., they are becoming more adventurous in the fruits and vegetables they choose and how they eat them. In the past two years, an increase in people's sense of control over their health and wellness in Great Britain that is simply not occurring with the same ferocity in the U.S. Some of the brands doing well in Great Britain include Actimel, Lucozade and Twinnings.

The article focuses on the efforts of equipment suppliers in Great Britain in developing new ways of using kitchen equipment to provide healthier school dinners. Reducing the fat content is one of the key targets, since school food has historically contained a high fried content. The next step by combination-oven manufacturers in making food healthier has been to encourage the steaming of vegetables rather than the traditional method of boiling them.

This article focuses on an article related to breakfast by Russell M. Davies, published in the newspaper "The Daily Telegraph." The newspaper has protested at the decline of the English breakfast, revealing that only 16% of Britons manage a breakfast at least once a week. To help readers find the perfect breakfast, the Telegraph recently published helpful hints for finding a good greasy spoon. It suggested that there must be a good social mix of client, smoking should be allowed, a radio must be on but not properly tuned, and there must be lot of baked beans.

The article provides information on the supply and demand of food ingredients such as fresh produce, fish and meat in Great Britain as of November 2005. Partridge, pheasant and hares are easily available this season. Vegetables now in season include corn peppers, chicoria, black cabbage and zucca squash. Prices of fish such as cod and haddock from Iceland are expected to increase.