California Prunes are a major feature at this year’s Taste of London show from 21st – 24th June once again. Taste is the most gorgeous, yummy event which takes place in London’s Regent Park with over 200 producers offering their fine wine and food.

Come to our stand and we will have a few treats for you – in addition to individually wrapped prunes, prune brownies and prune mini muffins. this year for the first time we are serving a prune gelato ice cream. And, then, for one hour only at each session, we are getting out our blender and creating a very special prune smoothie.

You will be able to cook up these and other dishes at home, thanks to the recipe booklets which we will be giving away on the stand too. These are packed full of interesting ideas as to how California Prunes can be incorporated into your diet and into your home cooking.

So come and visit us on stand E5 – tickets are available from the Taste of London website, starting at £24 for a standard ticket www.tasteoflondon.co.uk or 2 standard tickets for £32, valid for Thursday and Friday sessions only. http:/www2.seetickets.com/tasteoflondon/?pass=TOLEX

The California Prune Board is delighted to announce that it will be returning to this year’s Taste of London Festival which will be held for the eighth year running in London Regent’s Park. The event takes place from 16-19 June and brings together the capital’s finest chefs and restaurants along with an extraordinary range of quality food and drink from around the world.

This year, California Prunes is working with Peter Cook from award-winning craft bakers ‘Price & Sons’ in Ludlow, Shropshire. Peter will be supplying freshly baked, nutritious Prune and Oat Energy Bars which will be sampled from the stand alongside quality California Prunes for the duration of the festival. Visitors will also be given a specially compiled recipe booklet, full of simple and inspiring dishes featuring prunes, to take away and try at home.

California Prunes have long been recognised by chefs and cooks as a high quality, versatile ingredient. They are simply sun-ripened, juicy plums, grown in the fertile soil and temperate climate of America’s sunshine state and dried to remove some of the water. Fantastically tasty, naturally high in fibre and low in fat, their versatility offers a whole world of opportunities for use in the kitchen. A delicious and high quality ingredient, prunes contain a unique blend of natural substances that can actually enhance the flavour of other ingredients whilst offering a variety of health benefits.

California Prunes consistently produce the highest quality prunes in the world; this means you can rest assured that only the best plums make their way from the orchard to your kitchen cupboard.

Visit us on stand E4 at the Taste of London.

Tickets are currently on sale so save the date, invite your friends and book your tickets to the foodie event of the summer. http://www.tastefestivals.com/london/

Its the time of the month when the festive party season really kicks in. If you are hosting a soiree at home and are looking to wow your guests with some fabulous canapes, then why not try these delicious and easy to prepare options courtesy of us here at California Prunes.

Sausage, California Prune and Bacon Roulades

Makes 16

Preparation/cooking time: 35 minutes

8 rashers of streaky bacon, halved

4 sausages, skinned and sausage meat removed or use sausage meat

sea salt and freshly ground black pepper

125g California prunes

Method

Preheat the oven to 200ºC/400ºF/Gas mark 6.

Lay out a large piece of cling film on a board then lay the 16 bacon slices on it lengthways, overlapping them slightly to make a rectangle about 36cm x 15cm.

Separately, lay out another large sheet of cling film, cover with the sausage meat and cover with another layer of cling film. Using a rolling pin, roll it out to make a rectangle about 36cm x  10cm. Remove the top sheet of cling film, turn the sausage meat over and sit neatly it on top of bacon, leaving a 10cm border at the top. Remove the cling film. Season with sea salt and freshly ground black pepper.

Lay the California prunes horizontal along the centre then lift the bottom, longer edge up and roll up tightly into a tube peeling back the film as you go. Ensure that there is good overlap with the bacon and wrap with the remaining cling film. Put in the fridge for 15 minutes to firm up. Using a very sharp knife, slice into rounds then remove cling film and sit them up right on a baking sheet. Cook for 15-20 minutes until the bacon and sausage meat is cooked. Arrange on a platter and serve immediately.

Salmon and California Prune Whirls

Makes 16

Preparation time: 15 minutes

180g smoked salmon

175g California prunes

75g cream cheese

fresh dill to garnish

Method

Lay out a large sheet of cling film on a board. Lay the salmon pieces on to cover, overlapping slightly. It should measure about 35cm x 15cm.

Carefully spread the salmon with the cream cheese then add the prunes in a neat line along the long length. Roll up tightly like a cigar, roll in cling film and chill in the fridge for 15 minutes.  Use a sharp knife to slice the roulade into rounds and remove the cling film. Arrange on a platter and garnish with dill.

Here it is, the second in our Christmas recipe special. If you are seeking some inspiration for a vegetarian Christmas, then look no further as we have developed some recipes especially for you. California Prunes are approved by the Vegetarian Society so you can rest assured of a high quality ingredient.

Why not try our delicious Prune and Goat’s Cheese Tarts to start…

Makes 6

Preparation/cooking time: 45 minutes

500g pack of ready bought short crust pastry

75g walnuts, roughly chopped

125g California prunes, roughly chopped

3 teaspoons freshly chopped thyme leaves plus 6 stalks for garnish

sea salt and freshly ground black pepper

200g semi-soft goat’s cheese, crumbled

150ml double cream

2 eggs

Method

Preheat the oven to 200ºC/400ºF/Gas mark 6.

Divide the pastry into 6 portions then roll out each one and use to line 6 x 10cm round loose bottom flan tins. Trim, then line with parchment paper and baking beans and bake in the oven for about 15 minutes until the pastry edges are pale golden.

Remove the beans and paper and put the tart cases to one side. Mix together the walnuts, California prunes, thyme leaves and goat’s cheese and season well with sea salt and freshly ground black pepper. Divide mixture between the tart cases.

Lightly whisk the cream and eggs together then pour carefully over the tarts. Add a pinch of freshly ground black pepper to each one and put in the oven to bake for about 15 minutes or until golden and set. Remove and leave for 5 minutes before serving.

Serve topped with a thyme leaf, a lightly dressed salad and a spoonful of tangy chutney.

Followed by California Prune, Brazil Nut and Pistachio Loaf

Serves 6
Preparation/cooking time: 1 hour 15 minutes

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

Few sprigs fresh rosemary, leaves chopped

2 teaspoon dried oregano

Sea salt and freshly ground black pepper.

1 tablespoon brandy

300g brazil nuts, roughly ground

50g pistachio nuts, chopped

250g California prunes, chopped

1 cooking apple, peeled, cored and finely chopped

25g dried porcini mushrooms (soaked in 150ml hot water)

2 eggs

Method

Preheat the oven to 180ºC/350ºF/Gas mark 5.

Heat the oil in a pan, add the onion and cook for 2 minutes until soft then add the garlic, rosemary and oregano. Season well with sea salt and freshly ground black pepper and cook for 2 further minutes. Raise the heat and add the brandy. Cook for 1 minute to cook off the alcohol.

Add the nuts, California prunes and apple to a large bowl, drain the mushrooms (reserving the juice) and add to the bowl. Tip in the onion mixture and stir well. Season to taste with sea salt and freshly ground black pepper. Sieve the reserved juice and add this and the egg and stir until it is well combined.

Spoon evenly into a lightly greased and base-lined 900g loaf tin. Cover with foil then sit it in a roasting tin and pour in hot water to come halfway up the sides of the tin. Put the roasting tin in oven and cook for 1 hour. Check on the water level half way through and top up if needed.

Remove and leave to cool for 10 minutes then loosen with a knife around the edge and invert onto a serving plate or board. Serve sliced with roast potatoes and vegetables or with a lightly dressed salad.

Now its December 1 and the country is appropriately covered in a blanket of the white stuff, we can officially get excited about Christmas. If you are snowed in, then how better to pass the time than indulging in a spot of baking. California Prunes have long been recognised by chefs and cooks as a high quality, great tasting ingredient and we have developed a selection of festive recipes to suit all taste buds. Throughout the month we will be posting festive recipe ideas incorporating California Prunes, which make a fantastic addition to both sweet and savoury dishes.

Today’s Recipe – California Prune, Chocolate and Hazelnut Florentines

Makes about 25

Preparation/cooking time: 30 minutes

100g whole hazelnuts, roughly chopped
50g flaked almonds
125g California prunes, chopped into even pieces
25g butter
90g caster sugar
15g plain flour
150ml double cream
200g dark chocolate, broken into even pieces

Preheat the oven to 180ºC/350ºF/Gas mark 5. Add the butter and sugar to a pan and melt over a gentle heat, then stir in the flour so it forms a paste. Remove from the heat and slowly add the cream, stirring well until it becomes smooth.

Put the pan back on the heat and now, using a whisk, make sure there are no lumps. Remove from the heat and stir in the nuts and the California prunes. Using a teaspoon, drop spoonfuls of the mixture on to a lightly greased baking sheet. Leaving plenty of space as they will spread. Bake for 10-12 minutes then remove from the oven and leave them to firm up for 2-3 minutes. Remove with a palette knife and transfer to a wire rack to cool.

Add the chocolate to a glass bowl and sit it over a pan of just simmering water. Stir until the chocolate begins to melt then remove from the heat and stir until smooth. Cover the Florentines evenly with a layer of chocolate. Using a fork, make a wavy pattern on each one and leave to set.

Scrummy!

We are delighted to announce that England Netball is bringing home a bronze medal after winning its semi-finals match against Jamaica. The final score was England 70 – 47 Jamaica, an impressive win following an outstanding performance by the England team.

The fast paced action took place in Delhi’s Thyagaraj Sports Complex, eagerly watched by a crowd of supporters including Dame Kelly Holmes. The fantastic atmosphere was added to by the amount of England flags in the crowd, which undoubtedly had a positive effect on the team.

England’s win was met with fantastic scenes of sheer joy and exuberance, and the players lapped up praise from the thrilled crowd.

The Commonwealth Games has shown just how talented the England Netball team is and how determined they are to become world number one.

Congratulations to the team and to all of the people that have supported them in their Commonwealth journey.

For detailed commentary about the match please visit: http://www.englandnetball.co.uk/

Yesterday was a huge day for the England team, as they played the all important semi-finals of the Commonwealth Games against Australia (currently ranked No.1 in the world). Following some very comfortable victories against Papua New Guinea (England 89 – 31 Papua New Guinea) and the Cook Islands (England 81 – 33 Cook Islands) last week, the England team approached the semi-final clash with confidence and excitement.

The action set off at a frenetic pace as England managed to sneak into an early 5 – 4 lead after the opening five minutes, and at half time England were ahead by two goals (England 23 – 21 Australia). Unfortunately, the game was  a story of two halves, and in the second half England’s shooting accuracy had slumped, enabling Australia to get ahead  and gain in confidence. After a relentless second half, the  game ended in favour of Australia (England 45 – 51 Australia).

The battle for a bronze medal is now all that remains for the England team. They will play against the loser of the New Zealand – Jamaica game later today. Keep up-to-date with all of the scores by visiting: http://www.englandnetball.co.uk. Let’s hope they walk away with a medal.

Full Time: England 41 – 47 New Zealand

Following the early match successes against Barbados and South Africa earlier in the week, England are riding high in Group B. Yesterday’s match against current reigning Commonwealth champions, New Zealand was always going to be tough and a win for either team would see them at the top of the group and potentially able to avoid Australia in the Semis.

The match was closely fought from the first whistle with both sides building pressure on the other. Towards the end of the first half,  England found gaps in the opposition defence and pulled ahead emerging at half time with a slight advantage of 24-22.

Back for the second half and both teams retained the fighting spirit with momentary lapses from England allowing New Zealand to gain some ground. Agonising game play was to follow as the teams fought neck and neck until at the start of the final quarter New Zealand pushed ahead to a 3 goal lead.

In the final minutes, nerves seemed to get the better of the England team who lost accuracy and conceded goals resulting in the final win for New Zealand.

Lets hope that today’s match against the Cook Islands – Taking place at 12.30 UK time – is a return to form and ensures that England qualify as runner up in their group.

Visit www.englandnetball.co.uk for live updates.

Support England by watching the match on the BBC and follow the action on Twitter by following @weRengland

Following a strong start against Barbados yesterday (Final score: England 81 – 20 Barbados), the England squad enjoyed a victorious win over South Africa today with a final score of England 54 – 36 South Africa.

A high energy start provided England with a lead of 6 – 0 within the first five minutes, but it was a much tougher match than encountered against Barbados, and the team was well and truly tested!

The pressure applied will have undoubtedly been good practice for the next clash, which will be against New Zealand on Thursday morning. We have fingers and toes crossed!

For full match analysis visit: http://www.englandnetball.co.uk/ and don’t forget Twitter.

Follow http://twitter.com/weRengland

The California Prune Board is the Official Snack food of England Netball.