Creamy Salmon Penne

My two wee girlies wanted pasta tonight, so I had to oblige. I defrosted a couple of salmon steaks from Lynas, this morning. At about 5 pm I boiled two handfuls of brown penne pasta in boiling water, sun dried tomato oil and Himalaya rock salt for 15 minutes. Whilst this was boiling I made the salmon sauce. First I heated my pan before adding a tablespoon of oil, then a handful of chopped basil, spinach and rocket. This was followed by the chopped salmon steaks, about 10 diced cherry tomatoes and a wed jar of tomato pesto. To finish I added a wee jar of cream and the cooked drained penne. Kids and I loved it, will u guys?


The future of our food

Today there is a conference being held in the future of our food. Details (supplied by FSA) are below. Please look,read and talk about it…….



People in the UK and Northern Ireland worry that convenience eating could cause them to lose a connection with the food they eat, research published today by the Food Standards Agency (FSA) suggests.

Participants in the study were concerned that the growing trends of convenience foods, on-line grocery shopping, and “eating on the go” could decrease the social and cultural importance of sharing meals. They worry about a loss of connection with where our food comes from, and with each other, as we cook and eat together less as families and communities.

This is one of a number of findings from a public dialogue commissioned by the FSA to explore “Our Food Future”, a study to help understand how changes to the food system might impact on consumers in the UK. Our Food Future aims to bring the consumer voice into the debate about the future of the food system and collect important evidence to inform future policy, working in partnership with other policy makers, industry, and retailers.

The study was commissioned by the FSA, Food Standards Scotland, and Sciencewise and carried out by social research agency TNS BMRB.

Steve Wearne, Director of Policy at the Food Standards Agency, said:

“The food supply chain is increasingly complex and already under pressure from a growing world population. It’s the FSA’s role to understand how this affects the interests of consumers and engage with people about how the food system should be shaped for the future.

“We’ve said in our strategy that we are committed to open policy making and we are keen to invite input from everyone with a stake in the food system, including from those who buy and eat food. We want to identify and solve problems to deliver the best food future for us all. Our policies in this area, and those of others, are still being shaped and Our Food Future will have a crucial input into that.”

Other key findings from the research show:

• Increased clarity on food labels has been widely welcomed by consumers, with many hoping the food industry will provide more information on a wider range of food issues;

• Consumers are concerned that access to healthy and nutritious food could be become a luxury as pricing prompts people to buy cheaper, processed food;

• Participants hope that Government and regulators will play a more visible role in the future of food, to ensure that their interests are protected in a more complex world.

The Our Food Future summit is being held today, Thursday 18 February, and will bring together two hundred experts to discuss what the impact of changes to the global food system could be and what we all can do to get the best outcome for people in the UK. The event will be broadcast live through the FSA website link here:

The study comprised several parts – an online quantitative survey of 1,383 UK participants, an online qualitative forum with 22 participants, and a deliberative public dialogue in London, Cardiff, Edinburgh and Belfast, with each participant engaging in two workshops in their nearest location. Participants considered several future scenarios and expressed their hopes, fears and aspirations for the future of food.

For more information visit: or follow the conversation on social media @FSAinNI #OurFoodFuture and