It’s like Master Chef Canada, with eight culinary students and alumni from Saskatchewan Polytechnic competing for the win.
The Prairie Fire Culinary Challenge is on and bringing chefs from popular Saskatoon restaurants like Prairie Sun Brewery, The Old Stone Inn, Hearth Restaurant and Odla to mentor young chefs.
“They have to work together as a team, the two of them, and there’s really a big part of mentorship involved in what they’re doing today,” said Chef Anthony McCarthy, founder of Prairie Fire.
“They have to prepare an amuse, which came from the black box you saw revealed a short while ago. And then from there they have to prepare a three-course meal. That three-course meal consists of an appetizer, a main, and a dessert.”
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Ahead of the competition, chefs were able to collaborate and decide what they would be making for their three main courses.
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But they went in blind and not knowing what their main ingredient for the amuse would be, coming from the black box.
Once revealed, they had 20 minutes to decide what they would be making.
“We have no idea what we’re getting ourselves into,” said Pacey Jones, a young chef and Sous Chef at Loqui.
Jones says this fast-paced setting helps her expand her skills. “They help with time management, building menus, especially for young chefs it’s something that can be harder,” she says.
“So, this has been really helpful for me, especially, especially learning from a new chef.”
Each team is making a total of 45 plates, and the winner will be competing in the Culinary Federation National Conference in Ontario.
Watch above for more on what the next wave of culinary talent were dishing up.
For some people, it’s filtered, airbrushed social media pictures. For others, it’s unrealistic romantic expectations set by movies and TV.
For me, though, my greatest source of insecurity was the r/sourdough forum.
It’s nobody’s fault: if I had created a tall, fluffy masterpiece with a perfect golden crust, I, too, would want to share a shot. If my first-ever loaf looked like it belonged in an ad for artisanal butter, I would indeed want the world to know.
And people share their less successful loaves – a gummy rise, a burnt base – as well.
Still, I couldn’t help it. After a while, I began judging my slightly gummy, slightly deflated loaves a little too harshly. Then, the inevitable turn towards The Product That Solves It All: if I just owned one of these twisty little starter whisks, or a proper starter jar, or a bigger banneton, I’d be (grid) worthy!! I thought.
It sounds silly, because it is. But according to a post shared by u/good-things_ in the group, I’m not alone.
“I don’t use any of the equipment everyone talks about for sourdough. I mix my dough in any bowl available that’s big enough, and I eyeball the rise. Sometimes my bowls are solid and plastic, so I can’t see if there are bubbles,” the poster confessed (mine is metal).
Still, they pointed out, loads of the recommended gear and science-backed rules are relatively new (especially compared to sourdough’s thousands of years of history). Which means my great-great-great-grandma probably didn’t give a hoot about whether the ear of her every loaf curled up like a cowlick.
“I love that people get obsessed and get into the nitty-gritty of how to make a beautiful, perfect loaf. But I also want everyone to know ugly, imperfect loaves are still delicious,” the post continued.
Underneath was a swarm of agreement. “I also admit that my loaves are a bit substandard, but that’s okay with me in the long run. By not stressing about it, I can manage to keep making bread regularly for sandwiches, etc., and not lose enthusiasm,” u/bajajoaquin replied.
“I gave up chasing the perfect loaf with huge holes and a perfect ear, etc. I decided I just wanted to make bread for my own enjoyment… It works for me, and that’s what really matters,” u/dearmax added.
I’ve been through a similar process recently.
some just-fine bread on the left: a starter that would probably be bubblier if I fed it more on the right
For a couple of months, I stopped making bread entirely. It wasn’t just because I felt mine was subpar, but that was part of it: I felt I was spending so long on something so far from perfect that I got frustrated.
But recently, I’ve fallen back in love with the craft. My new starter (Gluton Airport, if you want her government name) doesn’t have a super-strict feeding schedule, and probably would bubble more enthusiastically if she did.
I’m 99% sure I’m leaving my overnight sourdough out to prove for about two hours too long (I don’t go to sleep immediately after mixing it, and I sleep too late to bake it on time).
A way overproofed, lightly drying dough on the left: some perfectly fine!! resulting bread on the right
Probably as a result, my loaves are somewhat limp, a little gummy, and nowhere near as photogenic as I’d like.
Nonetheless, they’re still delicious. I haven’t splashed out on a pricier shop-bought loaf – a lot of which isn’t technically sourdough – since.
It’s a bit like half-assing my workouts. I don’t give 100% every single time, and it’s made me enjoy the hobby so much more.
Now, I’m more in love with making sourdough – meh as it may be – than ever. Most of all, I’m having fun again (and isn’t that the point of a hobby?).
You probably already know that strength training and calcium can help to keep your bones healthy and strong as you age.
But some factors – like getting enough vitamin D, which helps to absorb calcium, and avoiding smoking, which raises your risk of osteoporosis and is linked to a 30-40% higher risk of broken hips – are less obvious.
And in one study, prunes, which are high in anti-inflammatory polyphenols and calcium-balancing vitamin K, appeared to preserve bone density and strength at weight-bearing parts of the hip for post-menopausal women.
What did the research show?
The researchers followed a group of 235 postmenopausal women, who are at greater risk of bone loss, over a year.
They told one group to eat 50g (about five to six prunes) a day during the trial, and another group to eat 100g a day. A third group didn’t eat any prunes at all.
Though both prune levels were beneficial, the first group (50g) were more likely to stick to the habit, which meant they tended to get better results.
Professor Mary Jane De Souza, the study’s lead author, said: “Consuming five to six prunes a day for 12 months resulted in preservation of bone at the hip, a finding that was observable at six months and persisted through month 12.”
Postmenopausal women who didn’t consume any prunes saw a 1.1% bone loss in the same time period, while for those in the study, it stayed the same.
The same group of women were part of another study looking at how prunes seemed to affect the structure and estimated strength of their tibia.
“This is the first randomised controlled trial to look at three-dimensional bone outcomes with respect to bone structure, geometry and estimated strength,” Professor De Souza said.
“In our study, we saw that daily prune consumption impacted factors related to fracture risk. That’s clinically invaluable.”
She added that prunes may help to reduce the risk of osteoporosis, but more research is needed.
Will you be adding lamb liver to your weekly shop? (Picture: Getty/ Metro)
From probiotic drinks to Dubai chocolate, the UK doesn’t hold back when a new food trend hits.
We’ll queue for hours, or even set alarms before sunrise, just to get our hands on the latest best kept secret.
But this time, it’s not neon-coloured drinks or picture-perfect desserts dominating feeds and supermarket shelves.
Instead, shoppers are piling their trolleys high with offal, the internal organs and entrails of animals, in a trend that’s as surprising as it is old-school.
New data from Waitrose has revealed that ‘nose to tail’ cooking is on the rise. A culinary philosophy that encourages chefs to use every part of the animal, meat counter buyer at the retailer Libby Nicolls tells Metro that ‘forgotten cuts are officially back on the menu’.
Are we about to see Pizza Express and Wagamama introduces a lamb liver speciality…?
Waitrose has recorded a surge in offal sales over the past year (Picture: Getty Images)
Compared to this time last year, interest in offal products has skyrocketed.
Insight from Waitrose.com tracks this trend clearly. For example, search interest in ‘lamb liver’ is up 54%, ‘oxtail’ by 76%, and ‘lamb neck’ by 28%.
This growing interest has also translated into actual sales, with the supermarket revealing that the following products have seen the most significant increases:
Lamb liver +33%
Lamb kidneys +25%
Lamb hearts +91%
Beef rump heart steak +88%
Why is offal becoming more popular?
According to Libby, this growth in popularity may be due to a number of factors.
For one, offal is often considered a less desirable cut, meaning it tends to be more affordable and accessible.
The combination of post-Brexit supply issues and rising costs in the farming industry has meant that meat prices in the UK have risen significantly.
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In 2025, data revealed that there 15.9% increase, driven largely by a 32.3% surge in beef prices.
Given the fact that offal is an exceptionally rich source of high quality protein, it’s understandable why a number of young people, many of whom are increasingly health conscious, opt for these cheaper cuts.
Libby argues that these products may also be ‘the secret to achieving that incredible, deep, restaurant-quality flavour at home’.
Unlike muscle meat, each animal organ offers a different flavour palette. Liver has a rich, earthy, and slightly sweet flavour with a creamy, tender texture when cooked properly. On the other hand, kidneys are described as having a more ‘gamey undertone’, with a lightly metallic profile.
Incorporating these ingredients into your weekly shop is a more sustainable approach to cooking. However, vegans, or anyone with a sensitive stomach, might not agree.
But why the interest in entrails in the first place?
What is ‘Grandma-style’ cooking?
Hailed as thrifty and intuitive, ‘grandma-style’ cooking refers to the art of using humble ingredients to make large, hearty meals for the entire family – without breaking the bank.
It leans in to a ‘from scratch’ mindset, repurposing food that would’ve otherwise gone to waste.
Championed by the chefs at London legacy restaurant St John, this method of preparation harks back to classic cooking techniques passed down by generations.
St John in London is one of the most iconic British restaurants to use this method (Picture: Adrian Brown/Bloomberg via Getty Images)
Oxtail stew, chitterlings (made from the small intestines of a pig), and pork offal faggots utilise elements of the animal that are typically forgotten or discarded.
According to some, adopting this approach actually encourages the cook to demonstrate a ‘certain respect to the animal’.
The ‘nose to tail’ approach even gets a stamp of approval from everyone’s favourite chef, Stanley Tucci, who recently shared a video on himself serving up a dish of rabbit liver and kidney on buttered toast.
It might not be for everyone, but the appetite for entrails is well and truly alive.
So, the real question is: will you be adding lamb liver to your next weekly shop?
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A new study has ranked 102 Easter eggs to find the best (Picture: Getty Images)
Easter is almost here, and if you’re yet to buy an egg for a loved one (or yourself) there’s one supermarket you’ll want to sprint to.
In a bid to find the best seasonal treats on the high street for 2026, researchers at The Good Housekeeping Institute tried a whopping 102 products ranging from supermarket own-brand bargains to high-end items.
And apparently, one supermarket has really nailed it’s own-brand chocolate this year.
Sainsbury’s Taste the Difference The Mint One Belgian Dark Chocolate scored a whopping 89/100, making it the overall highest scoring egg, beating big brands like Cadbury and Lindor to the top spot.
Testers praised its vibrant mint-choc aroma, glossy finish and satisfying crunchy pieces. At £10 for 230g, it’s also one of the more affordable on the list.
The overall winner was this Sainsbury’s egg (Picture: Sainsbury’s)
If that all sounds a bit too sophisticated for your Easter tastes, you’ll want to get yourself to Tesco instead, which won the coverted award for Best Supermarket Milk Chocolate Easter Egg.
It’s Finest Double Layer Salted Pretzel Chocolate Egg, which retails for £14, was given a high score of 81/100.
The winning Tesco egg (Picture: Tesco)
Reviewers said the egg ‘offers the best of both’, with the pretzel chunks adding crunch, ‘bringing a lightly caramelised, biscuit-like, sweet and salty flavour to every bite’.
And it wasn’t just there where the supermarket impressed. In the children’s category, the Tesco Easter Milk Chocolate Bunny, which costs £1.50, even beat the Cadbury version.
With a very reasonable 78/100, the 100g Tesco bunny was branded the ‘best value’ on the list, with a ‘very similar creamy flavour.’
Tesco scored highly with its own-brand Easter bunny (Picture: Tesco)
A famous fan favourite, the Cadbury Dairy Milk Chocolate Easter Hollow Bunny, which retails for £3.75, scraped a slightly lower score of 77/100, but was still described as ‘exactly how an Easter egg should be.’
Though nothing can apparently compare to the classic Lindt Gold Bunny. This year you can get nine alongside a smooth egg, with the set scoring a staggering 86/100 from testers. They said it ‘simply wouldn’t feel like Easter’ without it.
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The Cadbury Bunny was hailed as ‘exactly how an Easter egg should be’ (Picture: Cadbury)
Fanfare was also given to Morrisons The Best Signature Collection Grand Golden Egg, which weighs a whopping 1kg. This £29.50 treat came up tops as the Best Value Milk Chocolate Easter Egg.
The Good Housekeeping Institute’s Best Easter Eggs for 2026
Overall winner for Best Egg: Sainsbury’s Taste the Difference The Mint One Belgian Dark Chocolate, 230g (£10)
Runner-Up Milk Chocolate Easter Egg: Hotel Chocolat Milk to Caramel Extra-Thick Easter Egg 390g (£34.95)
Joint Best Milk Chocolate Easter Egg Design: Cutter & Squidge Billionaire Filled Easter Egg 550g (£32.99), Sainsbury’s Taste the Difference Extra Large The Caramel One Belgian Milk Chocolate 230g (£10)
Best Fresh Chocolate: Russell & Atwell Milk and Blonde Chocolate Mini Monty Easter Egg 330g (£39.99)
Best Value Milk Chocolate Easter Egg: Morrisons The Best Signature Collection Grand Golden Egg 1kg (£29.50)
Elsewhere, brands are getting creative with their Easter treats. Mcdonald’s has just launched its Cadbury Mini Egg range, with a McFlurry and Frappe that Metro’s food writer, Courtney Pochin, hailed as positively nostalgic.
Making the most of its beloved in-store bakery, Lidl has also gone one step further and turned some of its most popular treats into Easter eggs, including the brand new Deluxe Belgian Chocolate Croissant Bakery Egg.
It’s comprised of a golden, caramelised white chocolate shell, complete with biscuit, shortbread pieces, a milk chocolate drizzle and cocoa nibs.
And while it might look a little similar to the viral £15 croissant egg from Waitrose, at £9.99 (with a Lidl Plus app or £12.99 without), this version is certainly a little friendlier on the purse strings.
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The Mega Mini Egg is here (Picture: Cadbury/Metro)
It’s safe to say we have a bit of an obsession with Mini Eggs here at Metro.
You only have to look as far as our supermarket taste test which highly rated Cadbury’s Mini Eggs, with just the Marks & Spencer’s Speckled Eggs pipping them to the post by a single point on price.
But in even bigger news, Cadbury has unveiled the world’s largest Mini Egg, dubbed the Mega Mini Egg, which weighs a whopping 55kg.
For context, that’s apparently the same weight as an adult cheetah, a large Western grey kangaroo, or a giant armadillo.
In other words, this single chocolate egg is equivalent to 743 bags of Mini Eggs, which is a serious amount of chocolate.
It measures in at around 70cm tall and is now on show at Birmingham’s Cadbury World until April 12.
Created by the confectionary brand’s in-house chocolatiers Claire Fielding, Dawn Jenks and Donna Pitt, it took two days to complete.
This is the world’s largest Cadbury Mini Egg at 70cm tall (Picture: Fabio De Paola/PA)
The egg features the iconic pastel pink sugar-coating crisp shell and subtle speckles scattered across the surface. Our mouths are watering just thinking about it.
The sadly not for sale or consumption egg is just a show piece, which like us, you may find disheartening.
It was invented due to popular demand though, after Cadbury created a giant Creme Egg for Easter last year which it claimed was the same height as an emperor penguin and weighed about 45kg.
‘After the amazing reaction to last year’s gigantic Cadbury Creme Egg, we knew we had to craft something just as fantastic for 2026,’ chocolatier Claire Fielding says.
‘Cadbury Mini Eggs are another absolute favourite and a British Easter staple, so creating the Mega Mini Egg felt like the perfect next challenge.
The Mega Mini Egg weighs 55kg, equivalent to 743 bags of Mini Eggs (Picture: PA)
‘We took that instantly recognisable shell and chocolate centre and scaled it up into a real showstopper.’
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Seeing it in person is going to cost you more than your average bag of Mini Eggs, with a standard ticket for Cadbury World costing £19 if you pre-book (which the website says is essential).
If you’re a family of four, it’ll be £68 or more to visit this very large egg, so it’s not the cheapest outing.
The best edible mini eggs
If all this Mega Mini Egg talk has made you a little peckish and Birmingham is a little far to travel, head to your local supermarket instead.
As mentioned, our taste test crowned Marks & Spencer’s Speckled Eggs the best Mini Eggs on the market, coming in at 25p cheaper than Cadbury Mini Eggs.
Just a point behind was Cadbury, though, proving that despite them being slightly pricier, the taste and appearance is pretty unmatched.
We pitted Cadbury Mini Eggs against supermarket alternatives (Picture: Courtney Pochin)
In third place was Lidl’s Mister Choc Mini Eggs, which lost out on a higher spot because they were ‘overly sweet’ and ‘a little artificial’.
Poppets Poppeggs came in fourth place while The Crackin’ Up Mini Chocolate Speckled Eggs from Morrisons came in fifth.
So, what are you waiting for? Go and indulge.
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Probiotic and fibre-rich foods are great for our guts (which, it turns out, influence a lot of our overall health).
But the British Heart Foundation (BHF) have warned that not all of these are as kind to our hearts, even though happier guts usually mean better cardiovascular health.
BHF nutrition lead Tracy Parker said that though, “We encourage everyone to choose foods that can keep their gut microbiome healthy… A lot of these products can contain high levels of salt or sugar.”
But, the BHF said, “traditional kimchi is often made with a lot of salt, so it can raise blood pressure if eaten frequently or in large quantities. High blood pressure is known to increase your risk of having a heart attack or stroke”.
They advise trying smaller portions or lower-salt versions.
2) Kombucha
The jury’s still out on whether kombucha, a fermented tea, definitely benefits your gut health, though the BHF says it “can be a healthier alternative to sugary or fizzy drinks and has become a popular choice for people looking to introduce fermented products into their daily routine”.
But, they add, “many commercial kombucha products contain added sugars. Eating too much sugar can lead to weight gain, which in turn can increase the risk of a heart attack or stroke or other cardiovascular disease.”
Stick to kinds with “no added sugar” written on the label if you can.
But flavoured, sweetened, and “fruit” yoghurts often “contain added sugars and may have fewer live cultures than plain versions,” the BHF cautioned.
They reccomend choosing plain yoghurt with “live and active cultures” on the label to “ensure you are buying a low sugar option that is good for your gut”.
If you like, you can add fresh fruit at home.
4) Smoothies
“Smoothies made with whole fruits provide prebiotic fibre that feeds the beneficial gut bacteria and supports digestive health,” the BHF said.
But a mere 150ml counts as one of your five a day, and many of us are drinking more than that.
Additionally, “blending breaks down the structure of fruit, releasing ‘free sugars’ that behave like added sugars in the body and cause faster rises in blood sugar levels,” they shared.
“Regularly consuming too much sugar can lead to weight gain, which can increase the risk of developing type 2 diabetes, heart and kidney disease.”
Stick to recommended portion sizes and consider adding nuts, which provide protein and fibre that may help to control the impact of the sugars.
5) Sauerkraut
Like kimchi, this fermented cabbage dish can also be high in probiotics.
But it also often runs a little salty, the BHF said, “which may be a concern for anyone watching their blood pressure. Some shop-bought versions are also pasteurised, which removes most of the live bacteria”.
Try “checking the label and eating small portions,” as well as looking for “raw” sauerkraut or those described as containing “live cutlures”.
Last year, Burger King baffled fast food fans when it announced it was launching its most premium burger ever.
The Wagyu cost £11 and featured 100% British Wagyu beef, flame-grilled in Burger King’s signature style.
It was such a big deal that it managed to earn the support of renowned chef Gordon Ramsay, who described the menu item as ‘amazing’ and even appeared in adverts for it.
Flash forward to today, and the ‘gourmet’ burger is back on the menu once more, and there’s a new twist on it available too – The Wagyu Wellington.
According to the chain, this brings all the ‘indulgence’ of a classic beef wellington to the table, but ‘without all the faff’.
The fast food chain has transformed a beef wellington into a burger (Picture: Getty Images)
What’s in the new Wagyu Wellington burger?
The new burger features 100% British Wagyu beef, flame-grilled, and paired with a creamy porcini mushroom sauce.
This is then topped with bacon, rocket, caramelised onions, and crispy onions, and sandwiched inside a brioche bun.
For those confused by the concept of ‘British Wagyu’, as Wagyu is traditionally Japanese, BK has an answer for this.
A spokesperson explains: ‘While Wagyu is renowned for its Japanese heritage, this burger is distinctly British by crossing Wagyu cattle with British dairy cows, sourced from grass and forage-based herds across 700 UK farms.’
The burger is a twist on The Wagyu, which launched in 2025 (Picture: Rachel Moss)
What else is joining Burger King’s menu?
The Wagyu is back, and then there’s the Wagyu Wellington, available from March 24 for a limited time only.
Also joining the line-up are Truffle Loaded Fries, which Burger King claims will ‘knock sub-par roast potatoes out of the park’.
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How does the Wagyu Wellington taste?
Rachel was a fan of the new burger, but had a few criticisms (Picture: Rachel Moss)
Metro’s lifestyle editor, Rachel Moss, gave the burger a try and thought the fast food chain had been ‘a bit cheeky’ with their description of this one.
‘Let me be clear, this burger does not taste like a beef wellington; the mushroom duxelle of the traditional dish is more of a subtle, peppercorn sauce, while the customary pastry is nowhere to be found.
‘But that’s probably a good thing, because Burger King has managed to make the tastiest burger I’ve ever had from a fast food chain. And no, sceptical reader, this is not an advertorial. It really is that good.’
She continued: ‘The beef and bacon have the distinctive flame-grilled edge that, in my opinion, always makes Burger King superior to McDonald’s. The patty also feels higher quality than anything else I’ve tried on either menu. I don’t care about the semantics of whether British Wagyu is technically Wagyu. Whatever it is, it’s delicious.
‘The crispy onions add a delicate crunch, while the rocket delivers fresh notes I associate more with restaurant-quality food than something delivered to my desk in a paper bag.’
The only real issue? The price, which at £11.29 without sides was ‘off-putting’ for Rachel. However, she admits it hasn’t put her off entirely.
‘Would I buy again? Yes. Do I think Burger King has been a bit cheeky with the Wellington name? Also, yes.’
Will you be trying the new Wagyu Wellington from Burger King?
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First-person and opinion commissioning editor, Maicey Navarro Griffiths, was also a fan of the Wagyu Wellington, saying: ‘It was a delicious burger that really felt thoughtfully put together.
‘The meat and bread both tasted high quality and much richer than a typical fast-food option.
‘The crispy onions and the fried onions on top were my favourite part, though, as they added a great crunch and flavour.’
She added: ‘The mushroom sauce was a nice touch, keeping everything moist without being overpowering. The mushroom flavour itself was subtle, which worked well.’
Metro tries Burger King’s Wagyu burger…
Metro’s specialist food writer, Courtney Pochin, headed down to Burger King to give the chain’s most premium burger a try, ahead of its initial launch in 2025.
She said: ‘The Wagyu is, without a doubt, the best burger I’ve ever tried from Burger King.
‘The difference in the quality of the product is immediately obvious – from the box it’s served in (which pops open like you’re unwrapping a present when you lift the lid), to the generously sized patty and the taste of the meat itself.
The Wagyu earned the support of Gordon Ramsay (Picture: Burger King)
‘This isn’t your standard fast food burger, it’s got a much richer, beefier flavour – you can really taste the meat, even with all the other toppings, the right balance is there so that the flavour doesn’t get lost.’
She continues: ‘The array of different onions pairs nicely, adding sweet, acidic and umami notes into the mix, as well as offering contrasting textures. The peppery rocket adds a nice bite as well as a pop of colour too.’
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I’ve been sharing most of my recipes on Instagram and this one hit so I’ll continue to share here again! Ok ok we are calling it Chinese lasagna This one might be in my weekly rotation forever. All the flavor of soup dumplings without any of the folding. It’s an open-faced soup dumpling bowl — juicy pork, tender napa cabbage, soft wonton wrappers, steamed to perfection. You don’t need to overcomplicate it to get a bite that tastes like you did. Ground Pork Mixture: 1/2 pound ground pork 1 thinly sliced green onion 1 heaping tspn of chicken bouillon 1 tsp brown sugar 1 tbsp cooking wine 1 tbsp soy sauce 1 tbsp sesame oil 2 tsbp grated ginger tbsp water 2 tsp oyster sauce Once you mix up your meat mixture, layer up your soup bowl with ground pork, cabbage, double layer wonton wrap (you can add more or less layers). Once you get to the top, add 1/3 cup of water (you can add more if you want more broth). Then top off with another layer of wonton wrap. Steam and boil for 20 minutes, top off with garlic chili crunch and enjoy while hot! #recipe#recipes#dumpling#soupdumpling#asianfood
It’s a layered version of dumplings with ground meat. Its structure goes seasoned mince, then dumpling wrapper, then mince, etc., (you can see how it got its name).
It’s a lot easier than maki traditional dumplings, which require careful folding to prevent leaks.
And it doesn’t require the hours of cooking involved in a classic Italian lasagne, either. You just mix your mince, place it between some dumpling skin layers, add sauce, and cook.
How do you make a dumpling lasagne?
There’s no set single recipe; like swamp potatoes, it’s more of a general set of rules than one exact formula.
Start with mince; this can be chicken mince or pork mince.
Add whatever combination of grated ginger, grated garlic, chopped spring onion, soy sauce, chilli crisp, sesame oil, rice vinegar, and/or pepper to the mix that you like.
Then, take your wonton wrappers and a bowl of water. Dip them briefly in the liquid before placing a layer at the bottom of your tray (unlike Italian lasagne, where mince goes in the pan first).
Next, add mince; then a dumpling skin layer – as food creator @heresyourbite puts it, “wrappers, pork, wrappers, pork, until you run out of space or ingredients”.
Make sure the top layer is a dumpling wrapper.
Once it’s assembled, add chicken stock or water to the dish to ensure it steams as it cooks.
Steam the dish, either over a large pot of water or, if you have one big enough to hold your tray, a steamer, until the mince is cooked.
Some TikTokers use a small inverted saucer in a lidded frying pan as a makeshift steamer.
The amount of time that it takes will depend on the amount of “dumpling lasagne” you’re making. The mince should be cooked thoroughly once it’s done.
After it’s cooked, add soy sauce, chilli oil, sesame seeds, or whatever other toppings you like to the dish, and you’re done.
In recent weeks, we’ve asked dietitians to share the healthiest type of egg, rank the best breads, and tell us once and for all whether wholemeal pasta is always better than plain.
And this week, we’re speaking to registered dietitian Melissa Jaeger about cheese.
Is it ever good for us? If so, what are the best kinds? And how do the pros make cheese healthier?
Is cheese good for us?
“Cheese can absolutely be part of a balanced diet and offers several nutritional benefits. It’s an excellent source of high-quality protein and rich in calcium, which supports bone health,” Jaeger told us.
Calcium aside, its vitamin K content also helps to support your bones.
It contains vitamin B12, riboflavin, zinc, vitamin A, and phosphorus, too – “all nutrients that play vital roles in overall health”.
“There’s even an interesting benefit for dental health: eating cheese can increase pH levels in your mouth, leading to lower acid levels and less enamel breakdown, whilst calcium and phosphorus are boosted in saliva after consumption, helping to remineralise teeth,” the dietitian added.
But yes, there are some downsides.
“Cheese does contain 6 to 10g of fat per ounce, with more than half coming from saturated fat… guidelines recommend keeping saturated fat to around 7% of total calories (roughly 10-20g depending on your calorie needs),” Jaeger said.
“Elevated saturated fat intake can contribute to increased risk of cardiovascular disease and type 2 diabetes, so it’s worth being mindful of portion sizes.”
What are the healthiest types of cheese?
Jaeger said that different cheeses have different nutritional benefits, so it really depends on your goals.
“Swiss cheese stands out for having the lowest sodium content at around 55mg per ounce, making it a smart choice if you’re watching salt intake,” she said.
And if you’re trying to up your protein intake, sheep’s milk cheese contains “75% to 100% more protein than cow’s milk cheese and offers higher levels of phosphorus, vitamin B6, vitamin E, and calcium”.
Goat’s cheese also contains more protein on average than cow’s milk cheese (though less than sheep’s milk cheese), and is also higher in calcium, niacin, potassium, and iron.
Fresh goat’s cheese, or chèvre, “is a lighter option with only 4g of saturated fat per ounce”.
Lastly, if you have issues digesting lactose, you might benefit from trying harder cheeses.
“These are often well-tolerated because lactose is removed with the whey during cheese production, and what remains is broken down further during the ageing process,” said the dietitian.
Goats’ and sheep’s milk is also a little easier to digest, too.
How can I make cheese healthier?
If you do want to reduce your saturated fat intake, some naturally lower-fat versions include fresh goat’s cheese (chèvre), hard Parmesan, or feta, said the expert.
Of course, you can also opt for low-fat or reduced-fat varieties. “However, if you’re watching sodium intake, do check the nutrition label as these versions can be higher in salt compared to full-fat varieties,” she added.
But, Jaeger noted, “that doesn’t mean full-fat cheeses are off the table! You can absolutely work them into your diet whilst being mindful of saturated fat intake”.
She ended: “Try smaller amounts by sprinkling them over vegetables, soups, or salads rather than eating large portions on their own.
“Full-fat cheeses with more pungent, intense flavours are particularly brilliant for this approach, as you need less to achieve satisfying flavour.”
