Tag Archive: Cooking

High-risk of food poisoning in our region

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We all love it when the weather gets warmer but people are being asked to think harder about food safety in the summer months.

New research indicates that people in the Bradford District could be putting themselves and their families at risk of food poisoning through lack of knowledge of the 4Cs of food hygiene: Chilling, Cooking, Cleaning and avoiding Cross-contamination.

The Food Standards Agency’s Food and You Survey, which collects information on food safety through 3,118 interviews across England, Wales and Northern Ireland, found that in Yorkshire and the Humber

A third (32%) of people in Yorkshire and the Humber said they never change chopping boards between different types of food; more than any other region.

A third said that they generally defrost meat or fish in the microwave (6%) or fridge (30%), in line with FSA guidelines.

Half (51%) did not know that a fridge should be kept between 0°C and 5°C.

More than a third (37%) sometimes washed raw chicken. Washing chicken risks spreading bacteria and should be avoided.

One in seven (14%) don’t always wash their hands before starting to cook or prepare food.

Angela Brindle, Environmental Health Manager for Bradford Council, said: “Most of us love a good barbeque over the summer on a sunny day and this campaign is about making sure we get to enjoy the good weather without the risk of you, or a loved one, becoming ill.”

“It can be very serious if you get food poisoning from badly prepared food, however, the basic rules set out by the Food Standards Agency website can help you avoid the risks in the first place.”

Cllr Val Slater, Portfolio Holder for Health and Wellbeing in Bradford Council, said: “These figures show that more people in the district could do more to keep themselves and their loved ones safe this summer.

“That's why Bradford Council is working with the Food Standards Agency to promote good hygiene over the summer by encouraging better food preparation.”

For tips on how to stay safe this summer visit: https://www.food.gov.uk/safe-summer-food



Common summer bugs


Campylobacter is the most common cause of food poisoning in the UK. You can’t see, smell or even taste it, but it can lead to people being very ill indeed with abdominal pain, diarrhoea, headache and fever. It can even lead to permanent disability. It is usually found in poultry, meat, dairy products, unpasteurised milk and shellfish and can be spread by cross-contamination, contaminated water or infected animals and their food.

Salmonella is another common bug found in raw meat, undercooked poultry, eggs and unpasteurised milk. Most commonly spread by inadequate cooking and cross-contamination, it leads to diarrhoea, fever, vomiting and stomach pains and it can make you ill for up to three weeks.

Listeria (L. monocytogenes) is less common than Campylobacter and Salmonella but it has a high hospitalisation and mortality rate. Individuals with an increased risk of listeriosis include those over 65 years of age, very young children and babies less than one month old. Listeria is particularly dangerous for pregnant women and their unborn babies. Listeria causes flu-like symptoms and it is most commonly associated with ready-to-eat foods. Special care should be taken with soft cheeses, smoked fish, meat pates and pre-packed sandwiches.

E coli is often passed on through raw and undercooked meats, but can also be spread through other contaminated foods, such as vegetables and salads, water or unpasteurised milk and from person to person. Symptoms can include diarrhoea (about 50% of people infected have bloody diarrhoea), stomach cramps and vomiting and the illness usually lasts between one and five days, although symptoms can persist for up to two weeks. Infection can be more serious in children, particularly those aged 1 to 4 years, when in rarer cases it can lead to haemolytic uraemic syndrome (HUS), a serious condition affecting the kidneys.




Curry in a hurry: Proud Bradford-brand Aagrah gives authentic taste with handmade tarka cooking sauces

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INNOVATIVE: Aagrah Managing Director Mohammed Aslam MBE, DL, talks about his handmade cooking sauces

INNOVATIVE: Aagrah Managing Director Mohammed Aslam MBE, DL, talks about his handmade cooking sauces


Many of us are familiar with the Aagrah Restaurant Group famed for its delicious fine dining experience. Popularity of their “tarka cooking sauces” with home-diners has really hit the spot for those who wish to create award-winning Aagrah dishes at home.  

Using the Aagrah Cooking Sauces you too can become an expert chef and create delicious meat or vegetarian dishes.

It takes minutes to create Chicken Hydrabadi, Lamb Balti, Veg Achari, the much-devoured Chicken Tikka Masala or the original curry dish Chicken Karahi. Using any of their cooking sauces, simply add your choice of meat or veg for a mouth-watering masterpiece.

The handmade cooking sauces are a great healthy option and are free from artificial colours, preservatives, flavourings, nut and dairy. Featuring a combination of the chef’s innovation and tradition of taste, Aagrah’s Tarka Cooking Sauces offer a perfect solution for lovers of curry in a hurry.  

The range of five deliciously authentic cooking sauces, let you create the perfect meal in minutes. Each jar serves four portions and you can grab yours from supermarkets Asda and Co-Op.

The sauces are a creation of the much loved and respected Aagrah Restaurant Group, with 14 branches throughout Yorkshire.

The restaurant chain have been serving award-winning dishes for the last 40-years under the helm of Managing Director  Mohammed Aslam, MBE, DL. Joining the team is Shezad Aslam, Director of Aagrah Foods, son of the Managing Director who is now heading the Aagrah Tarka Cooking Sauces operation.

Shezad brings a vast experience in the food sector working for Mars as a Project Manager.

Commenting on his vision for the cooking sauces Shezad says: “I am excited about building on our customer-base and looking at new markets.

“With a strong brand like Aagrah behind the sauces, we will be exhibiting at major trade food shows around the country as well as exploring international markets”.

The Executive Chef’s team have travelled to regions of Pakistan where the recipes originate to appreciate the true taste of local culture. Blending the team’s innovative ideas into authentic local cuisine. The dishes created from Aagrah Cooking Sauces are essential for any store cupboard.


Cooking up success

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SIGNED UP: Students currently on work placements in the catering sector celebrate with Stafflex and Kirklees College staff, (l-r) Jude Flatley, KC Works project manager for Kirklees College; student Humairaa Ghazan; Maggie Netherwood Stafflex business development manager; student Mercy Dengure; Linda Kitson, HR manager for Polyframe

SIGNED UP: Students currently on work placements in the catering sector celebrate with Stafflex and Kirklees College staff, (l-r) Jude Flatley, KC Works project manager for Kirklees College; student Humairaa Ghazan; Maggie Netherwood Stafflex business development manager; student Mercy Dengure; Linda Kitson, HR manager for Polyframe

Work experience scheme launches at local college

Kirklees College have joined forces with employment experts, Stafflex, to provide students with a platform to gain valuable work experience and help employers create their future workforce.

‘KC Works’ gives employers the opportunity to ‘try before they buy’ by taking prospective employees on for work experience to see if it works out first.

Meanwhile, students will get a better understanding of individual organisations and the workplace – giving them valuable employability skills for when they leave college to work.

Local employers were invited to a launch event in the college’s Landings 72 Restaurant on Monday to find out how they can get involved either though offering work experience or placements or taking on an apprentice.

Kirklees College vice principal Melanie Brooke told employers the scheme was about developing work-based employability skills.

“Too often we hear that young people aren’t prepared for work,” she said.

“We can give them the knowledge, skills and techniques but you’re the people who can mould them into the employees of the future.

“Kirklees College is a high performing college specialising in vocational training. We are not a last option, we are the first choice for the right students and together we can get young people into employment and help regenerate the local area.”

Jude Flatley, KC Works project manager for Kirklees College, added: “Stafflex are experts at employer engagement and Kirklees College are experts in education so hopefully together we can give students exciting work placements and help employers fill the gaps in their workforce with skilled people.

“We are really passionate about this project and giving our students the best opportunity for work when they leave college.”

The Stafflex team will help to prepare the young recruits for employers from across the region, many of whom are already clients of the long-established recruitment firm.

Colne Valley MP Jason McCartney also attended the launch and said he would be supporting the scheme by taking on an apprentice.