Food and Drink

Sixtyplusurfers Product Review

Let’s Toast to Dry January with Eisberg Alcohol Free Wine

Dry January is about saying goodbye to alcohol, not wine!

Eisberg, the UK’s number one alcohol free wine means you can enjoy your favourite drink without the alcohol and calories.

Made in exactly the same way as regular wine, but with the alcohol gently removed at the end, Eisberg is a tasty alternative and contains fewer than 33 calories per 125ml glass!

The range includes Sparkling Blanc, Sparkling Rosé, Chardonnay, Cabernet Sauvignon, Rosé, and Sauvignon Blanc.

Getting healthier has never been so easy!

Eisberg Sparkling is available from Asda, Waitrose and Occado. RRP is £4.

The rest of the range is available from supermarkets nationwide. RRP is £3.50.

Tried and Tasted by Jenny Itzcovitz

I love wine, particularly pink champagne, but I rarely drink it because just a few sips makes me feel dizzy and sleepy, messing up a whole evening for me. So I was keen to taste Eisberg Alcohol Free Wine. I was given Eisberg Sparkling Rosé and Eisberg Cabernet Sauvignon, so I decided to taste them separately so that I could savour the flavours.

I began by tasting Eisberg Sparkling Rosé with my evening meal. I liked the champagne style cork which was easy to open and gave it a festive feel. The Rosé itself had a gorgeous fruity fragrance and a fresh pink grape taste and I loved the sparkling fruity taste. 

But best of all, I was able to enjoy two full glasses with my meal (I’m normally only able to drink a few sips before I start feeling dizzy and tired) and then go on to do some work on Sixtyplusurfers and feel great! A breakthrough for me!

Very impressed, I tried the Eisberg Cabernet Sauvignon the next day. I opened the easy unscrew lid and popped a little in my mince stew that I was making, and then served it with the finished dinner. The stew was delicious.

The Eisberg Cabernet Sauvignon itself had a full rich red bodied colour and a tempting red grape fragrance. It was absolutely delicious. I was able to enjoy a full glass with my meal and then go on to do lots of work afterwards.

Both Eisberg Alcohol Wines are really delicious and moreish and you can enjoy them without any side effects. But even better they are just 33 calories per 125ml glass and great value – between £3.50 – £4.00 depending on if you choose the still or sparkling varieties.

I will definitely include Eisberg Alcohol Free Wine on my shopping list, and swap it for my headache inducing champagne for my New Year’s celebrations.

For more information about Eisberg, stockists and delicious cocktail recipes visit

PLUS if you would like to win some Eisberg Alcohol Free Wine, enter our Competition on the Competitions & Letters page.

Healthy Winter Salad

Winter Parsnip, Chestnut and
Apple Salad

This refreshing Winter Salad features plenty of vibrant colour and flavour with fresh chestnuts, parsnips, apples, goats cheese and wild rocket.

Perfect for a light supper, lunch or starter.

This seasonal recipe has been created by Waitrose.


150g fresh chestnuts
3 medium parsnips, peeled
3 tbsp olive oil
1 Braeburn apple, cored and thickly sliced
1 tbsp clear honey
1 tbsp red wine vinegar
90g pack wild rocket
100g Goat’s Cheese, crumbled
1 tbsp chopped fresh mint
1 tbsp sherry vinegar


1. Preheat the oven to 200°C gas mark 6. Make a slit in the skin of each chestnut. Place in a small roasting tin and cook in the oven for 30 minutes until lightly charred and with split skins.

2. Meanwhile, cut the parsnips in half lengthways then in half again. Parboil in simmering water for 5 minutes until starting to give when pierced with a knife, then drain thoroughly.

3. Toss in a tablespoon of the oil and seasoning and arrange in a single layer in another small roasting tin. Cook in the oven for 30 minutes, turning once, until starting to brown.

4. Skin the chestnuts while still warm. Remove the parsnips from the oven and add the chestnuts and apple slices to the tin. Whisk together the honey and red wine vinegar and drizzle over the ingredients in the roasting tin. Stir to coat, then return to the hot oven for 5-7 minutes until golden and sticky, turning once or twice.

5. Arrange the rocket in a large serving bowl, add the roasted vegetables and then scatter over the crumbled goat’s cheese and mint. Whisk the sherry vinegar with the remaining oil and seasoning.

6. Add to the salad and gently mix together. The cheese will begin to melt and combine with the dressing to coat the leaves. The chestnut skins may look blackened and burnt, but they will peel away leaving a wonderfully toasty flavour that pairs well with the mildly tangy cheese and sweet sour dressing.

Preparation time:15 minutes

Cooking time:40 minutes

Total time: 55 minutes

Serves: 2 as a supper or 4 as a starter

Recipe and image courtesy of Waitrose & Partners

For more information and seasonal recipes click on

Vegetarian Winter Warmer

Veggie Spaghetti Bolognese 

There’s nothing quite like a spag-bol! Packed with nutrients and suitable for vegetarians too.

This low-fat and lower salt version created by LoSalt, covers all the bases.


 180g dried Puy lentils
1 tbsp oil
1 clove garlic, chopped
1 onion, chopped
2 carrots, diced
2 sticks celery, diced
50ml red wine
400g can chopped tomatoes
1 tbsp tomato puree
2 tsp dried oregano
1 tsp LoSalt
300g wholewheat spaghetti


1. Cook the lentils in boiling water for 20 minutes, then drain.

2. Meanwhile, heat the oil in a saucepan and fry the garlic, onion, carrots and celery for 5 minutes. Add the red wine and cook until reduced by half.  Add the tomatoes, puree, oregano and LoSalt. Half fill the tomato can with water and add to the pan.

3. Add the lentils and bring to the boil, simmer for 10 minutes until lentils are tender.

4. Meanwhile, cook the spaghetti in boiling water for 10 minutes or until tender, drain and serve with the lentil Bolognese.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves 4

For more information about LoSalt visit  

Winter Warming Soup

Warming Sweet Potato and Ginger Soup

Enjoy this delicious hearty soup with nutritious sweet potatoes.

This healthy recipe is by Blue Pepper Catering.


1 kg sweet potato, roughly chopped with the skin on
1 onion, finely chopped
2 eating apples, remove core and cut into wedges
2 tbsp coconut oil
1 tbsp olive oil
2 tsp cumin seeds, crushed
2 tsp coriander seeds, crushed
20g fresh ginger, grated
400ml coconut milk
750ml vegetable stock
1 tsp salt
Cream and fresh coriander leaves to serve


1. Place the sweet potato chunks and apple wedges in a large roasting tray.

2. Drizzle the olive oil and season well with salt and pepper.

3. Roast for 40-45 minutes at 200°C or gas mark 6 until soft and golden.

4. Whilst the sweet potato and apple are roasting, take a large saucepan and heat the coconut oil.

5. Add the chopped onion and fry over a medium heat for 5 minutes.

6. Add the cumin and coriander seeds, then fry for a further 5-10 minutes until fragrant.

7. Add the ginger, coconut milk, stock and salt, then bring to a gentle simmer.

8. Take the cooked sweet potato and apple and add them to the pan with the other ingredients.

9. Simmer for another 5 minutes, then remove from the heat.

10. Carefully blend the soup until smooth.

11. Serve with a swirl of fresh cream and a few coriander leaves

12. Enjoy with a generous wedge of granary bread and butter!

For details about Blue Pepper Catering visit

Healthy Cavolo Nero Recipes

Nichola Ludlam-Raine

This month we have four nutritious Cavolo Nero recipes from Nichola Ludlam-Raine registered dietician and brand ambassador for the Discover Great Veg campaign.

Nichola describes Cavolo Nero, “It’s basically kale’s Italian cousin that is now grown in Britain. It’s super versatile and bursting with nutrients such as Vitamin A, Vitamin C, calcium, iron and fibre. It’s also really low in calories.

“Other names for Cavolo Nero are Tuscan Kale or Black Cabbage. I’ll be showing you how to make four delicious recipes and ways to use Cavolo Nero at home.”

Try these nutritious recipes with easy to follow step-by-step instructions below and watch the video so you can cook along with Nichola and incorporate Cavolo Nero into your diet and mealtimes.

Cavolo Nero, Kiwi and Strawberry Smoothie

“I love this breakfast smoothie served over ice and it makes a great pre-workout smoothie too!” says Nichola.


1-2 kiwi fruits
5 medium strawberries
½ a frozen banana
200ml of almond milk
A handful of Cavolo Nero
A tablespoon of chia seeds or oat flour (optional)


1. To make this delicious and nutrient packed smoothie all you need to do is pop 1-2 kiwi fruits into a blender along with 5 medium strawberries, ½ a frozen banana, 200ml of almond milk and a handful of Cavolo Nero.

2. An optional ingredient is a tablespoon of chia seeds or oat flour for some extra texture and fibre.

3. Blend it all until smooth.

4. Serve it in your favourite glass.

Warm Salad with Roasted Carrots, Cavolo Nero, Chickpeas & Feta Cheese

“This recipe makes 2 servings which means you could enjoy it with a friend or have for dinner and then lunch the next day,” says Nichola.


5 small medium carrots
Olive oil
Pepper to season
Clove of garlic
• 200g of stemless Cavolo Nero 
½ a tin of drained chickpeas
½ a lemon
1 heaped tsp of tahini
1 tsp of harissa paste
40g of feta cheese


1. Start by pre-heating your oven to 180°C and peel and chop 5 small-medium carrots in half lengthways. Give them a spritz with olive oil and season with pepper; roast for 30 minutes or until tender.

2. Next, dice an onion and a garlic clove and fry in a large pan over a low to medium heat until soft.

3. Then add 200g of stemless Cavolo Nero and cook for 5 to 10 minutes until soft before adding ½ a tin of drained chickpeas.

4. Add the roasted carrots to the pan, give it a mix, and divide between 2 bowls before adding a drizzle of dressing made from the juice of ½ a lemon, 1 heaped tsp of tahini and 1 tsp of harissa paste (add 1-2 tbsp of warm water to make it slightly runny!).

5. Sprinkle over some crumbed feta cheese (approx 40g) and serve!

Salmon Fillet with Crushed New Potatoes and Cavolo Nero with Edamame Beans and Sesame Seeds

We should ideally be eating at least 1 portion of oily fish a week and it just so happens that Cavolo Nero goes perfectly with salmon! says Nichola.


New potatoes – 5 – 6 per person
2 salmon fillets
Sesame seed oil
Thyme to season
100g of Cavolo Nero
1 tablespoon of sesame seeds
80g of Edamame beans 


1. To make this dish simply pop some halved or quartered new potatoes (allow 5-6 per person) into a pan of boiling water and simmer for 15-20 minutes until tender.

2. Meanwhile pre-heat your oven to 190°C and bake two salmon fillets with a drizzle of sesame seed oil for 20 minutes or until cooked.

3. When the potatoes are done heat a pan with some olive oil and crushed garlic and add the potatoes; crushing them down slightly with a fork. Season with thyme and fry until golden.

4. Slice around 100g of Cavolo Nero into strips before adding to a bowl along with 2 tablespoons of sesame seed oil, 1 tablespoon of sesame seeds and season, massage for 2 minutes until tender. Add 80g of Edamame beans and give it a good mix.

5. Serve the Cavolo Nero mix with the salmon and potatoes.

Wilted Cavolo Nero with Garlic and Orange


300g of long stemmed Cavolo Nero
1 tablespoon of olive oil
1 clove of garlic
Orange zest


1. To make this delicious side-dish you want to take 300g of long stemmed Cavolo Nero, cut out the central ribs and set to one side.

2. Then grab a frying pan with a lid and add 1 tablespoon of olive oil and 1 diced garlic clove; stir fry for 1-2 minutes before adding the ribbons of Cavolo Nero and the finely chopped zest of one orange.

3. Cover with a lid, turn the heat down low and cook for 15 to 20 minutes, stirring occasionally.

4. Squeeze over juice of the orange and season to taste before serving.

Now Watch the Video

Click on arrow to watch

These recipes and video have been developed by Nichola Ludlam-Raine RD for the Discover Great Veg campaign.

Christmas Entertaining

Baked Chicken & Bombay Potatoes

Ditch the takeaway and try this Indian inspired alternative with less salt.

This recipe has been created by LoSalt


500g baby new potatoes, halved if large
1 tbsp oil
500g chicken breast fillets, cut into chunks
1 onion, sliced
1 clove garlic, chopped
½ tsp turmeric
½ tsp mild chilli powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp LoSalt
400g can chopped tomatoes
28g pack fresh coriander, chopped
150g tub low fat natural yogurt


1. Preheat the oven to 200°C, gas mark 6.

2. Cook the potatoes in boiling water for 5 minutes and drain.

3. Meanwhile, heat the oil in a large frying pan and fry the chicken and onion for 4-5 minutes, add the garlic, spices and LoSalt and cook for 1 minute.

4. Stir in the tomatoes, 150ml water and potatoes, bring to the boil and transfer to a roasting tin. 

5. Bake for 30 minutes or until the chicken is cooked throughout and potatoes are tender.  Stir in half the fresh coriander.

6. Mix together the yogurt and remaining coriander and serve with the chicken and Bombay potatoes.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves 4

For more information about LoSalt visit  

Winter warmer recipe

Breakfast Baked
Beans Recipe

This delicious winter warmer is a great way to start the day and includes nutritious beans.

This recipe is from Bonne Maman ‘Breakfast Savoir Faire’ (Publisher – Primo), available through Amazon, Waterstones and Foyles, £9.99.

This recipe is by Moyra Fraser.


1 red onion, finely diced
Olive oil
1 stick of celery, finely diced
300ml passata
2 t bablespoons of tomato purée
2 x 400g cans of beans, drained (kidney, pinto, cannellini etc)
3 tbsp Bonne Maman Salted Caramel
100ml water


1. Fry the onion and celery in the olive oil until soft and golden.

2. Stir in the smoked paprika and cook for 1-2 minutes.

3. Add the rest of the ingredients and bring to boil. Simmer gently for about 10 minutes, until slightly thickened.

Cook’s Tips

Adding a combination of Bonne Maman Salted Caramel and paprika to the beans adds a rich, sweet smoky flavour.

For more information about Bonne Maman visit

Indulgent Teatime Treat

Middle Eastern Apricot Polenta Cake 

This beautiful polenta cake is perfect for entertaining or an indulgent teatime treat.

This delicious dessert has been created by Crazy Jack.


200g Crazy Jack Organic Traditional Dried Apricots
1 tsp rose water
225g butter, softened
225g caster sugar
3 medium eggs
150g polenta
50g plain flour
100g Crazy Jack Organic Ground Almonds
2 tsp baking powder
• 2 tbsp Crazy Jack Organic Agave Syrup
25g Crazy Jack Organic Pine Nuts, toasted
• 1 tsp dried edible rose petals


1. Preheat the oven to 170ºC, gas mark 3. Grease and base line a 21cm round cake tin and place on a baking tray.

2. Soak 75g of the apricots in 50ml boiling water and the rose water while you make the cake. 

3. Whisk together the butter and sugar until pale and fluffy. Whisk in the eggs, one at a time until combined. Puree the soaked apricots and all the juices in a small food processor to give a coarse paste and stir into the butter mixture. 

4. Mix together the polenta, flour, ground almonds and baking powder and stir in butter mixture to combine.  Chop 75g of the apricots and stir into the cake mixture.  Spoon into the cake tin and bake for 55 minutes – 1 hour or until golden and a skewer comes out clean.

5. While still hot, brush over the agave syrup.  Allow to cool before removing from the tin.

6. Serve scattered with pine nuts, rose petals and the reserved chopped apricots.

Cooks Tip

Great served warm with clotted cream as a dessert. Keep in an airtight container for 2-3 days.

Preparation time: 20 minutes

Cooking time: 55 minutes – 1 hour

Serves 8-10

* This recipe contains nuts, please check before serving to guests about nut allergies.

For more information about Crazy Jack and more recipes visit

Winter Warmer Dessert

Sticky Clementine Puddings

This eyecatching pudding with gorgeous clementines is perfect for a dinner party dessert or family treat. Serve it with warmed custard.

This delicious dessert has been created by Waitrose.


175g butter, softened, plus extra for greasing
5 easy peelers clementines
3 tbsp Lyle’s golden syrup
175g golden caster sugar
3 medium free range eggs, beaten
85g self-raising flour
85g fresh white breadcrumbs
1 tsp ground mixed spice
1 carrot, coarsely grated
75g sultanas


1. Preheat the oven to 200ºC, gas mark 6. Lightly butter 8 x 150ml pudding moulds or ramekins and 8 small squares of foil.

2. Cut 8 thick slices from 2 clementines then grate the zest and squeeze the juice from the remainder. Pour the golden syrup into the base of the moulds then sit a slice of clementine in each one.

3. Whisk the butter and sugar until pale then slowly whisk in the eggs. Stir in the flour, zest and juice, breadcrumbs, spice, carrot and sultanas. Spoon into the dishes then cover with the foil, buttered-side down.

4. Place in a roasting tin and pour hot water into the tin until it comes halfway up the side of the dishes. Bake for 30-35 minutes until set.

5. Run a small knife along the inside of the moulds then invert onto small plates. Serve with warmed custard. 

Preparation time: 15 minutes

Cooking time: 30-35 minutes

Total time: 40-45 minutes

Serves: 8

Recipe and image courtesy of Waitrose & Partners

For more information and seasonal recipes click on

Easy to Make Frozen Yogurt

Frozen LoSalted Caramel Yogurt

Don’t let fro-yo be a holiday treat only! Grab your LoSalt and some delicious fruit and yoghurt to recreate those holiday memories in your own kitchen!


50g unsalted butter
50g dark brown soft sugar
½ x 397g can condensed milk
• ½ tsp LoSalt
250g low fat natural yogurt
100ml double cream
400g mixed fresh strawberries and raspberries


1. Melt the butter and sugar in a small saucepan and gently cook for 2 minutes, stirring constantly. 

2. Add the condensed milk and bring to the boil, stirring and cook for 1 minute, stirring all the time to give a thick golden caramel.  Stir in the LoSalt and allow to cool then stir in the yogurt. Chill.

3. Whisk the cream to soft peaks and stir into the yogurt.  Freeze for 1 hour then stir, freeze for a further 1½ hours or until the yogurt has just frozen.

4. Serve with the fresh fruit.

Preparation time: 15 minutes (plus chilling and freezing)

Cooking time: 5 minutes

Serves 4-6

About LoSalt

In the UK, we consume too much salt in our diets. It is the sodium element of salt that is linked to high blood pressure, a major risk factor for stroke and heart disease. With 66% less sodium than regular table, sea and rock salts, LoSalt is a healthier alternative for seasoning, cooking and baking.

Switching your regular salts for LoSalt (like for like) is an easy way to reduce your sodium consumption without compromising on flavour.

For more information about LoSalt visit  

Family Favourite Dessert

Cinnamon Poached
Fig Tarte Tatin

This sumptuous dessert is a real winner for all the family.

This delightful recipe has been created by Crazy Jack. 


75g apricot jam
50ml Crazy Jack Organic Agave Syrup
½ tsp ground cinnamon
250g pack Crazy Jack Organic Soft Figs
500g puff pastry


1. Preheat the oven to 200°C, gas mark 6. Base line a 22cm round cake tin with baking parchment.

2. Place the jam in a medium saucepan with 3 tbsp water, agave syrup and cinnamon, add the figs and simmer for 2-3 minutes.  Pour into the prepared cake tin.

3. Roll out the pastry on a lightly floured surface to give a 24cm circle, place over the figs, tucking the edges of the pastry inside the tin. 

4. Bake for 25-30 minutes until golden.  Upturn onto a serving plate.  Great served warm with vanilla ice cream or cream.

Cooks Tip

Try using ginger or mixed spice instead of cinnamon.

Preparation time: 10 minutes

Cooking time: 25-30 minutes

Serves 4-6

For more information about Crazy Jack and more recipes visit

Family Favourite Dessert

Marmalade Bread & Butter Pudding

As the weather starts to turn cooler, thoughts (and taste buds) turn to foods that warm and comfort. 

Milk & More, the nation’s largest doorstep milk delivery service, has created this delicious family favourite recipe to tantalise the taste buds using many of the products its local, friendly milkmen and women deliver to customers every day.


6 slices Kingsmill Thick Sliced Soft White Bread (300g)
75g Netherend Farm Organic Unsalted Butter, at room temperature, plus extra for greasing
150g Cartwright & Butler Fine Cut English Breakfast Marmalade
50g sultanas
300ml pot Country Life Single Cream
300ml Country Life Semi Skimmed Milk
75g granulated sugar
3 Rambling Free, Free Range Hens Eggs
1 tsp vanilla extract


1. Preheat the oven to 180oC, gas mark 4. Grease a 2 litre shallow serving dish.

2. Spread the butter and marmalade evenly over the bread, sprinkle over the sultanas. Cut each slice into 2 triangles. Arrange in the prepared dish, overlapping the slices.

3. Mix the cream, milk, 50g of the sugar, eggs and vanilla together and pour over the slices of bread. Press the slices down into the liquid and leave to soak for 10 minutes.

4. Sprinkle over the remaining sugar and bake for 35-40 minutes until golden.

Preparation: 15 minutes plus 10 minutes soaking

Cook: 35-40 minutes

Serves 6-8

Milk and More products can be ordered online at or direct from your milkman to have the items delivered to your door by 7am.

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