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In this comprehensive collection of over 120 recipes, Gregg Wallace brings you his favourite desserts - from traditional crumbles and fruity tarts to indulgent mousses and sticky puddings.
A kind woman rescues a poor young boy who returns the favor when he grows up and the woman is elderly, lonely and sick.
When Ian Gregg was just a boy he joined his father at work selling pies from his van to miners’ wives around Newcastle. Now retired, he can look back on a business that began as a husband-and-wife team in the 1930s, and survived a world war and two major recessions to become our favourite bakery, beloved by everyone from children to office workers to soldiers overseas. Ian Gregg led the family firm as it grew, employing generations of families from around Newcastle and then becoming a public company with bakeries in Scotland and across the North, and now with shops on every high street. This is a story of extraordinary success, but it is also a triumphant tale of how doing right by your people makes for great business. Bucking every trend, Greggs have always put their customers, employees and local communities before quick profits for directors and shareholders. Their astounding record of charitable works includes hardship grants, an environment fund, sponsorship of the North East Children’s Cancer run and over £1 million raised annually for Children in Need. Ian Gregg will donate all of his royalties and Greggs plc will donate all its profits from the sale of this book to the Greggs Foundation to help fund more Breakfast Clubs for children.
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'The preparation of food, the smells and tastes and textures, have accompanied me throughout the journeys of my life. In fact looking back the food memories have become the marker posts - defining boundaries in the years, demarcating the challenges and the changes. 'In times of joy, food has enhanced the celebration, in times of sadness, it has coloured and comforted. And in times of anxiety and emptiness its preparation has given rhythm and meaning to the day, and its offering to others continues to bring a sense of accomplishment and fulfilment. 'When all else fails - cook!' In Wild Blackberries Rosie Belton has written not only her own story but also a social history of food in New Zealand. Decade by decade, era by era, she looks at what we ate, and how that food defined us.
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The star presenter of BBC's MASTERCHEF tells his story for the first time. Gregg Wallace, star presenter of BBC's MASTERCHEF, restaurateur and expert on all things pudding, shares his story for the first time. After leaving school at 14, he started his career as a greengrocer at the New Covent Garden market and went on to create his multi-million pound fruit and veg business a decade later. A star slot on BBC VEG TALK,and an award-winning television programme followed and, in 2005, the chance to front MASTERCHEF, a show that has drawn in over 4.5 million viewers and produced some of the nation's best up-and-coming chefs. He has since opened two restaurants, Wallace & Co and Gregg's Table, penned numerous cookery books, and has written for the national and trade press. In this, his first memoir, Gregg tells how his early passion for food growing up in Peckham, south London, led to a world of Michelin star restaurants, celebrity chefs and a mission to save Britain's produce - and in an extraordinary turn with more than a few life-changing hurdles - brought him back to his roots.

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