Top tips for avoiding falling ill on holiday

Its that time of year when us Brits start to desert this tiny rain soaked island in search of some sunshine. Here are some top tips to make sure you don`t spend the holiday on the loo.

Don't eat undercooked or raw meat, fish or shellfish - even if they are a local delicacy.

Avoid eating from stalls, buffets or restaurants where food is uncovered and looks as though it's been kept warm (rather than piping hot) for hours on end.

Don't leave food outside at barbecues or picnics. Store food in a cool-box. Make sure barbecued meat, chicken, sausages and burgers are cooked thoroughly - and use separate plates and utensils for cooked and raw foods.

Always drink bottled or boiled water - and use it to clean your teeth - if the tap water is unsafe to drink when you're on holiday. Avoid having ice in drinks, too.

Peel all vegetables and fruits that are eaten raw and avoid salads in countries where tap water is unsafe.

Beef is best for summer grills!!

Summer's here and the barbecues are being dusted down. Our favourite for a family barbecue is a juicy steak - but, like most royal meats, the cut you choose will determine the taste you get!

So, how do you cook the perfect barbecue steak? Firstly, try to purchase your beef 2-3 days before you plan to cook it. Slightly aged beef is more tender as natural enzymes have had time to soften the muscle fibre.

The best cut for a barbecue steak is a 20mm thick cut of even thickness. The sirloin and scotch fillet are ideal and need little more than a sprinkling of seasoning before grilling.

Larger cuts such as the rump or T-bone are slightly tougher cuts and are best marinated before grilling. Marinades not only preserve and refine your meat’s taste - they also tenderise the meat. Try Red Wine & Garlic Marinade for a rich, succulent bite.

It`s summer time.

It`s summertime again (although by looking at the weather you would never guess) and so the Brit's love affair with the barbecue begins again in earnest.



But beware, health experts warn that cooking food outdoors can drastically increase the risk of food poisoning. That's because it is harder to keep foods very hot or very cold and to keep everything clean.

So, here are six simple rules to follow to stay safe this barbecue season:

• Light the barbecue well in advance and wait until it is glowing red (with a powdery grey surface) before starting to cook.

• Keep meats, salads and other perishable foods in a cool bag with ice packs or in the fridge until just before cooking or eating them. Serve salads at the last minute

• During cooking, turn food often. If it starts to burn on the outside raise the grill height or reduce the heat of the charcoal (dampen coals slightly or partially close air vents)

• Cook poultry, burgers, sausages and pork throughout - no pink bits in the middle. If possible, fully pre-cook all poultry and sausages in the oven or microwave then take it straight to the barbecue to add the final barbecue flavour.

• Keep raw and cooked foods apart at all times. Don't handle cooked foods with utensils that have touched raw meats or put cooked or ready-to-eat food on plates that have held raw meats.

Finally, if you are looking for quality barbecue meats, then look no further than Burts Family Butchers for the finest sausages, burgers, chciken and steaks!