Saturday, August 30, 2025 |
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From "high protein" cereal bars to low-fat yoghurts and plant-based ready meals, ultra-processed foods are everywhere – and often disguised as healthy choices. But do you really know what's in your trolley? This week, we spoke to nutritionist Rob Hobson about the hidden red flags to watch out for, the packaging tricks designed to trip us up and the smarter swaps that won't require an overhaul of your shopping habits (or your bank balance). From the additives lurking in your "healthy" cereal bars to the sneaky stabilisers in low-fat yoghurts, he reveals how to shop smarter without giving up on convenience – and why balance, not total restriction, is the key to long-term health.
From there, we head to Brockley Market at dawn, where the quiet steam rising from a vintage fire engine signals the start of another day for Joe and Chantel Yeung – the father-daughter duo behind Chubby Dumpling. Operating out of their unmistakable food truck, their dumplings are as much about family as they are about food. Joe's dream started in Hong Kong, wound its way through three decades of restaurant life in the UK, and has found new life on the streets of London. Now, Chantel has brought his recipes to a new generation of diners – including the prawn and chive dumplings that inspired the nickname "Chubby Dumpling" in the first place. They've shared their secrets too, from light-as-air dumpling wrappers to sesame-crusted prawn toast balls and coconut custard bao. If you want to know where to find them – or better yet, how to make their recipes at home – this is one not to miss.
While dumplings might be a year-round staple, plums are having their fleeting moment. British plum season is here, and it won't last long – so now's the time to stock up. Forget crumble; we've pulled together the best sweet and savoury plum recipes to make while they're at their peak. There's sticky Sichuan venison studded with glossy plums, honey-roasted Eton mess with thyme and meringue and a freezer-friendly marzipan galette that's as beautiful as it is easy. For dessert lovers, hibiscus-roasted plums with cheesecake cream and a late-summer upside-down plum cake are reason enough to grab a punnet or two before the season slips away.
And finally, Persian food without the faff. Bestselling British-Iranian chef Sabrina Ghayour is back with her new book Persiana Easy, which tears up the rulebook on traditional Persian cooking without losing any of the flavour. We caught up to talk shortcuts, pantry staples and why she's ditching the four-pot stews in favour of one-pan wonders you can actually make on a weeknight. Think duck and pomegranate salad with crisp shards of "quackling", a golden spicy potato Wellington wrapped in buttery pastry, and a pineapple-spiked tarte tatin with caramel and thyme. It's Persian-inspired cooking stripped back for real life – big on taste, light on effort. | |
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How to spot ultra-processed foods in the supermarket – and what to buy instead |
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From 'high protein' cereal bars to low-fat yoghurts, ultra-processed foods are everywhere – and often disguised as healthy choices. Hannah Twiggs speaks to nutritionist Rob Hobson about the hidden red flags, the packaging tricks to avoid and how to shop smarter without giving up convenience
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Walk down any supermarket aisle and it can feel like you need a chemistry degree to shop for dinner. From "high protein" cereal bars to "low-fat" yoghurts and "plant-based" ready meals, the labels are designed to scream health – but the ingredients list often tells a different story.
Many of these so-called "healthy" options fall into the category of ultra-processed foods (UPFs) – products linked to a growing list of health concerns, from weight gain and poor gut health to an increased risk of chronic disease.
In the UK, more than half the calories we consume now come from UPFs, and among teenagers, that figure rises to nearly two-thirds. Research published in the BMJ has linked higher consumption of UPFs with a significantly increased risk of cardiovascular disease, type 2 diabetes and early death – and yet they dominate our trolleys, often disguised as better-for-you choices.
"These foods are engineered to taste irresistible, low in fibre, vitamins and minerals and high in sugar, salt and saturated fat," says Rob Hobson, a nutritionist and author of Unprocess Your Life. "They're easy to overeat, can be addictive and often push healthier, nutrient-dense foods off our plates."
For all the warnings, though, UPFs aren't going anywhere (yet). They line every aisle, often hidden in plain sight and masquerading as healthy options – so where on earth are shoppers supposed to start when it comes to making better choices?
Read the full article here
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| Persiana Easy by Sabrina Ghayour |
Sabrina Ghayour's Persiana Easy takes beloved Persian and Middle Eastern flavours and pares them down to their most effortless, weeknight-friendly form. With over 100 bright, no-fuss recipes – think midweek traybakes, light bites, salady splashes, pastries and sweet treats – this is the Sunday-Times bestselling author at her accessible, flavour-first best. Your pantry will handle most of it; your taste buds will thank you.
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| Written by Victoria Harper, Assistant Premium Editor |
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