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Oven Tips : Fan-forced ovens cost 35% less to run than a conventional electric oven.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Gingered Sweet Potatos with Crispy Walnut Crust Recipe

	Category	Egg Recipes
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Ingredients And Procedures

3 lg Sweet potatoes

1 c Granulated sugar

2 ea Eggs, lightly beaten

10 T (1-1/4 sticks) butter

1/2 t Ground ginger

1 1/2 t Grated orange rind

1/4 t Salt

1/4 t Freshly ground pepper

1 T Finely minced crystallized

-ginger 1/4 c All-purpose flour

1/2 c English walnuts

1/2 c Black walnuts

3/4 c Dark brown sugar

Bake the potatoes at 425 degrees (F) for 1 hour, then turn the heat down to 350 (F) [see Note]. Scoop out the potato flesh and place in the bowl of a food processor; puree until smooth. In a large mixer bowl, combine the sweet potato puree, granulated sugar, eggs, 4 Tablespoons of the butter, orange rind, ground ginger, salt, pepper, and crystallized ginger. Blend well and spread in a greased 13x9-inch flat baking dish. In a small bowl, combine the flour, nuts, remaining 6 Tablespoons of butter and the brown sugar. Sprinkle ovver the potato mixture and bake for 1 hour, or until the top is browned and puffs slightly. [Note: If using a glass dish, reduce baking temperature to 350 degrees (F).] From Heartland, by Marcia Adams, ISBN 0-517-57533-7, 1991

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<h1>Gingered Sweet Potatos with Crispy Walnut Crust</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 lg Sweet potatoes <P>1 c Granulated sugar <P>2 ea Eggs, lightly beaten <P>10 T (1-1/4 sticks) butter <P>1/2 t Ground ginger <P>1 1/2 t Grated orange rind <P>1/4 t Salt <P>1/4 t Freshly ground pepper <P>1 T Finely minced crystallized <P>-ginger 1/4 c All-purpose flour <P>1/2 c English walnuts <P>1/2 c Black walnuts <P>3/4 c Dark brown sugar <P>Bake the potatoes at 425 degrees (F) for 1 hour, then turn the heat down to 350 (F) [see Note]. Scoop out the potato flesh and place in the bowl of a food processor; puree until smooth. In a large mixer bowl, combine the sweet potato puree, granulated sugar, eggs, 4 Tablespoons of the butter, orange rind, ground ginger, salt, pepper, and crystallized ginger. Blend well and spread in a greased 13x9-inch flat baking dish. In a small bowl, combine the flour, nuts, remaining 6 Tablespoons of butter and the brown sugar. Sprinkle ovver the potato mixture and bake for 1 hour, or until the top is browned and puffs slightly. [Note: If using a glass dish, reduce baking temperature to 350 degrees (F).] From Heartland, by Marcia Adams, ISBN 0-517-57533-7, 1991 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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