In this week’s Sunday Times I read a very interesting article by Andrew Gregory about how scientists have discovered the power of using curcumin (the plant compound that gives turmeric its colour) along with other natural ingredients to fight superbugs without the need for antibiotics. Using nanocapsules of curcumin they have successfully neutralised one of the world's most pernicious superbugs- helicobacter pylori. In a world where we are increasingly hearing about antibiotic resistance, a discovery like this could spell a huge change in the way we fight these bugs.

Whilst wider trials are still ahead, as many of you will know I have long been an advocate of turmeric, for me it is the undisputed superpower in the spice cupboard. Originally used as a food preservative, turmeric has had a long standing ovation in Asia for its many medicinal values.

We already know that turmeric has antioxidant, anti-inflammatory, anti-cancer and neoprotective properties. Curcumin is also understood to break up heavy metals and plaques in the brains of Alzheimer's patients. Could a microcapsule of curcumin really be the answer to many modern ailments?

There are plenty of simple ways to incorporate turmeric into your daily meals - you can add a pinch to scrambled eggs or rice dishes, pickle it or even incorporate it into a drink- turmeric latte or "golden milk" as it is sometimes known has developed something of a cult following and is now widely available. Do bear in mind when ordering your latte that turmeric needs to be combined with black pepper in order to be effective. Black pepper contains the bioactive compound piperine which aids the absorption of curcumin. Which is why I’ve developed my own turmeric latte blend available for sale via The Cooking Academy website.

So with the elevated importance of this super spice, now’s the time to be a turmeric convert. Start cooking with this jewel of the spice cupboard or swap out a coffee or two for a delicious turmeric latte- it’s easy when you know how.

Click here to buy my turmeric latte blend.

Click here to read the original article.

It was good old William Shakespeare who coined the phrase “in a pickle” and it is certainly true that pickling, preserving and fermenting are some of the oldest methods of food preservation. These processes fell out of favour with the advent of mass refrigeration but have now firmly wormed their way back into fashion. All things bacterial and vinegary have sloughed off their slightly fusty image and have become super cool.

One of our chefs recently brought in a bounty of apples to the cooking school, chef Sarah Leary spent her weekend creating jars of apple and chilli jelly ready in-time for national apple day to make the most of this much-loved ingredient.

Not only is this a real treat, the spices also have a nutritional boost. Cinnamon is a rich source of iron and calcium and has the highest antioxidant strength of all food sources, ginger is a circulatory stimulant with anti-inflammatory properties and nutmeg is a good source of minerals. So it tastes good and it does good!

Tiramisu is a classic Italian dessert that in my eyes never goes out of fashion it's that gorgeous. Tiramisu is Italy's 'pick me up', a rich burst of coffee flavour and a little alcoholic edge, so it's the perfect dessert.