It’s a clucking nightmare.
More than two thirds of fresh shop-bought chickens are contaminated with that ghastly bug Campylobacter. Eek.
Every major retailer has failed to meet targets to reduce the food poisoning bug.
Consumers are crying fowl (sorry).
The Courier investigates and tells you how to stay on the right side of the sick bed (actually, not so much on the right side of it, more out of it altogether).
In happier news, vinyl is making a remarkable comeback.
There have been record sales. Record record sales, if you will (and if you won’t, I will).
The Courier finds out more.
Do you fancy munching on a pig’s head?
If not how about a tasty piece of left-over duck carcass?
Award-winning Gleneagles chef Andrew Fairlie does and thinks we all should too.
In fact, he does not believe there should be any food wastage in a modern kitchen.
But why?
The Courier had a chat with the culinary king to get the whole story.
On to more meaty matters. Though arguably not as meaty as the chicken tale, or indeed the pig’s head stuff above.
Actually, on to less meaty matters and we have every spit and blow after Lord Smith released his Commission findings.
No stones are left unturned in our coverage. Not even small ones such as pebbles or even loose bits of gravel.
It’s comprehensive to say the very least.
If you miss Friday’s Courier you will be left feeling utterly mortified. And indeed bereft. I am going to have to ask you to trust me on that. However, I do hope to have shown in the short synopsis above enough to suggest that will indeed be the case. Please do snap up your copy. It’s worth its weight in gold (arguably, though admittedly that’s not the recommended retail price). Failing that why the heck not try our digital edition?