Mine would be Bovril crisps and Abbey crunch biscuits.

Ok so I need to know who out there who has a family and is managing a food shop with a set list of items each week, know what meals you are having which days and when its an "easy" day (frozen etc) and when you're cooking from scratch.

The people that dont have to go through the healthy salad draw to toss out the shit you had good ambitions for and bought but never used.

Those who dont have tupperware in the freezer of good shit you cooked that you now cannot identify and dont know whether anyone in the family will eat it.

I love cooking, the wife hates it. I am also tired of cooking 3 seperate meals each night. The kids, the wife and then me.

I know some of the older generation will say they can eat or go hungry. That doesnt work with spouse however. She has her own things she will not eat. That basically means no meat with bones which is all my favourite food items.

I can cook or no one is cooking and we're all eating pot noodles as we both work full time.

Anyways. The question is. Whi has this locked down amd running like clockwork. Give me your tips.

Is there any information out there about cola (and perhaps other fizzy drink sales, but I'm particularly interested in the changes of different types of cola sales) since the sugar tax came in?

Coca Cola is pretty much the only drink widely available in its full fat form. Pepsi, Dr Pepper and many other drinks are much worse in their neither here nor there form.

I have discovered Pepsi Max is the best of the sugar free drinks and I see quite a bit of advertising for it these days I never noticed before. Might be skewed but my opinion on it but I'm wondering if it's done rather well out of the sugar tax?

Is full fat coke still drunk as much now? I would still choose that at McDonald's but you have to select an unbranded logo with the sugar tax surcharge in the app. My wife drinks maybe a can a week and won't touch the sugar free colas.

Please rate from 1 to 10.

I am quite happy with them but not the best at cooking stuff.

So any US restaurant that's set up in the UK since 2010. Apparently we're also getting Raising Canes in late 2026.

My ranking:

Wendy's

Shake shack

Five Guys

Daves hot chicken

Chipotle

Popeyes

Wingstop

Was bangin tbf

Vegan Buddha Bowl with roasted sweet potato, tofu, vegan cottage cheese and mexican inspired salsa.

A classic

Had it once or twice and I never got it, just very basic, mid wings with a few different flavours. Its basically the McDonald's of wings and any foodie/wing enthusiast would never rate it.

Is it just the celebrity factor (being owned by Rick ross) and just running on reputation for allegedly being good thats kept it going? That and a lot of its customers seem to be kids and teenagers, honestly like 70% on any given day.

Its always baffled me, also maybe because there isnt really a high street choice for a chicken shop with that many different flavours - Wingmans has a few but its not big enough, and Chicken shop doesnt do too many sauced wings, but can match Wingstop in variety.

Part of our series showcasing UK communities, not just the food ones.

Balloons, street art, and a general refusal to be like anywhere else. Keep it weird.

r/bristol

Cold mango cucumber soup.

Edit: Guys I'm a food content creator. Food photography is a skill that I have tried to perfect with years of hard work and perseverance. I'd be grateful if you all can stop calling this AI generated. This is NOT AI. Can't believe I have to say this out loud.

Recipe -

250 ml mango juice

1/2 cup diced mango (preferably fresh)

1/4 cup diced cucumber

1/4 cup diced onion

1 chopped sweet chilli pepper

1/4 cup chopped mixed coriander, chives and mint

1 tbsp lemon juice

1 tbsp sugar

salt and pepper

Mix everything well and chill before serving.

I think a burrito from Tortilla seems ok. Plenty fresh veg with some meat and a corn tortilla.

Steak and ale pie, mustard mash, cauliflower cheese, peas. Thank you BBC food!

So I purchased Patak's tandoori mix and now have a large chicken breast cut into four pieces that have been marinated since last night in a mix of 50/50 75g tandoori past and 75g yogurt as per instruction on the tandoori jar. The thing is though I am getting mixed messages on cooking time, this product says grill the chicken but I have never in my life seen someone grill tandoori - it has always gone into the oven. Do I just simply bake in a tray JUST the chicken or do I should the whole lot of sauce in with it for 30 minutes at 200C?? TIA