THEGAYUK

Category: Lifestyle

  • RECIPE: Black Rice And Beans

    Black Rice and Beans

    Serves 4 | Prep 10 mins | Cook 35 mins

    Traditionally rice and peas would be served on a Sunday. So why not do the same and have as an unusual side dish to your Sunday Roast. Try this with my Chicken Tequila.

    There is loads of fibre, protein and phosphorous in this dish to help the digestive tract. Iron, copper, and antioxidants will certainly be stimulating the immune system in the right direction and all the folate will work with the antioxidants to help keep you feeling pretty working on your skin, eyes, hair, and liver!

    BLACK RICE

    A spoonful of black rice contains more antioxidants than that of blueberries. The anthocyanin antioxidants within the rice are linked with memory improvement, protection against heart disease and even cancer. Black rice is a fantastic source of Iron and also vitamin E.

    KIDNEY BEANS

    177g of kidney beans will provide you with the following of your daily requirements; 57% folate, 45% fibre, 42% copper (great for the immune system), 38% manganese (good for bone production & skin integrity), 34% phosphorous (another one for bones but also digestion), 30% protein, 23% B1, 21% iron.The kidney bean is a good source of cholesterol-lowering fibre, along with many other beans. When beans are combined with whole grain rice, the kidney beans provide virtually fat-free high quality protein. Kidney beans can also increase your energy by replenishing iron stores. (SOURCE)

    BLACK BEANS

    172g of black beans count for the following daily recommended intake; 64% folate (skin, liver, eyes, hair), 59% fibre, 40% copper, 38% manganese, 35% vitamin B1, 34% phosphorous, 30% protein, 30% magnesium, 20% iron. (source)

    Ingredients.

    1 garlic clove, finely chopped

    1 onion, finely chopped

    1 carrot, finely chopped

    1 celery stick, finely chopped

    1 carton cooked black beans, drained (230g drained weight)

    1 carton cooked kidney beans, drained (230g drained weight)

    1 chicken stock cube (swap with veg stock if you’re vegetarian/vegan, or omit entirely)

    Zest of ½ lemon grated finely

    2 tbsp balsamic vinegar

    Method.

    1. Get a big pan of boiling water on the go and begin to cook your black rice (the rice should take 30 minutes to cook). Add the stock cube to the water along with the rice.
    2. In a large saucepan, fry together over a medium-low heat the carrot, celery, and onion for 15 minutes or until soft. Take off the heat and keep to one side.
    3. Once the rice is cooked, drain and add to the saucepan with your softened vegetables, add in all the beans and the lemon zest and put back on the heat for 5 minutes mixing well.
    4. Stir in the balsamic vinegar and serve.

  • RECIPE | Sausage and Greens with Polenta

    Sausage and Greens with Polenta

    Serves 2 | Prep 10 mins | Cook 25 min

    Take a break from mash and serve polenta instead. Some people naturally have an aversion to polenta because of it’s texture. Some people prefer the hard wedged grilled style, and for others it is this creamy mash-like version. Fresh spring greens flash fried in a cider vinegar make a good match for the creamy polenta and Italian herby, sweet sausage. I couldn’t possibly have anything less than two vegetables on my dinner plate, so I serve this meal with an Italian staple vegetable, the zucchini / courgettes, and carrots that have been steamed.

    POLENTA Traditionally, a peasant food from Northern Italy. Nowadays is served over the globe at breakfast, lunch, or dinner due to its versatility. Carotenoids from milled corn produce is easier to digest than those which lie in carrots and spinach. Carotenoids are fat soluble, and therefore easier to digest when eaten with some fats. (SOURCE) . The beta-carotene within polenta could be a useful aid with heart disease and cancer prevention.

    SPRING GREENS“Underrated & not eaten enough. Spring greens are delicious. I flash fry them usually in a little sesame oil and finish with a dash of soy . Simple. 1 cup (about 190g) of spring greens can provide 70% of your vitamin A and 20% vitamin C intake. Also a great source of iron, calcium, vitamin K, vitamin E. Being full of fibre and low in calories, spring greens also make a wonderful detox aid. (SOURCE)

    Ingredients.

    400g Italian Sausage (or a Sicilian style from your supermarket), removed from casings and each sausage made into 3 balls.

    2 heads spring greens, thoroughly washed, drained, root removed and shredded roughly.

    2 salad onions, sliced

    1 tsp cider vinegar

    100g polenta

    75g emmental (OPTIONAL)

    Method.

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

    1. Begin to fry your sausage balls in a frying pan until they have browned, 8-10 mins. Remove with a slotted spoon into a baking dish (you will use the oil left in the pan to fry the greens later), transferring the sausage into the oven to keep warm.
    2. Add 400ml boiling water to a non-stick saucepan and gradually add the polenta. Keep the saucepan over a medium heat. The polenta will begin to thicken. Once it reaches boiling point, reduce to a slow simmer. If it starts to get to thick add some more hot water to thin it out. I serve mine with a consistency of a thin mash.
    3. Put the heat back on the pan with the sausage cooking oil.
    4. Add the cider vinegar and spring onions to the frying pan for a couple of minutes.
    5. Add the spring greens and fry for 3-5 minutes.
    6. Check the polenta’s consistency (stir in emmental if using), add seasoning to your taste and serve.
    7. Plate up the greens along side the polenta and scatter your sausage balls on top.

  • RECIPE: Tuna Gruyère Tomatoes

    Tuna Gruyère Tomatoes

    Serves 2 | Prep 5 mins |  Cook 20 mins

    A simple but triumphant mid-week meal. Tuna, melted Gruyère and rosemary fuse together cased in beef tomatoes for a light, tasty dish. The red onion in the filling also gives you a nice crunchy texture against the tuna, cheese, and supple tomato.

    Serving Suggestion:

    If you take my serving suggestion of having black rice with carrots, green beans, and red cabbage alongside- you are about to chow down on some serious anti-oxidant action. A tablespoon of black rice has more antioxidants in it than that of blueberries. Carrots rich in Vitamin A is great for our skin and helping the liver flush out toxins.

    CARROTS

    also have studies showing reduced risk in lung, breast, and colon cancer when consumed regularly. We will also get antioxidants from green beans, rich in vitamin C, and beta-carotene, and the antioxidant mineral, manganese. 150g of cooked red cabbage will give you 79% vitamin K & 68% vitamin C of your daily requirements.

    TOMATOES

    Tomatoes are full of beta carotenes which is really beneficial to our skin.

    Tomatoes contain high vitamin C, and also vitamins A & K. They are helpful when needing to boost your immune system and also have anti-cancer properties. They also have a good supply of copper (good for immune system), and potassium (protects heart, blood pressure, and brain).

    RED ONION

    Any dark fruit or vegetable is going to be anti-oxidant rich, but with the red onion, it also contains a bioflavanoid called Quercetin. Quercetin has been found to contain anti : fungal / bacterial / inflammatory, and cancer fighting properties. One study suggests that half an onion a day could reduce the risk of stomach cancer by 50%. (SOURCE: http://www.healwithfood.org/health-benefits/eating-red-onions.php)

    Ingredients.

    4 Beef tomatoes, tops removed and insides scooped out and discarded

    1 Tin tuna in spring water

    1 red onion, finely chopped

    1 large sprig rosemary, finely chopped

    60g Gruyère, grated

    20g light mayo

    Pinch of pepper

    Method.

    Heat your grill to a medium heat

    1. Combine all the ingredients (except the tomatoes), in a bowl and mix well.

    1.  Stuff the de-seeded tomatoes with even amounts of filling.

    2.  Wrap each tomato loosely in an individual piece of foil. You want the top to still be exposed for when you put it under the grill.

  • RECIPE | Beef Stifado

    Beef Stifado

    Serves 3 (or 2 without a carb) | Prep Minimum 3 ½ hours marinading, or overnight | Cook 2 ½ hours |

    If you are looking for a seriously tasty portion of comfort in a bowl, then this beef stifado is definitely for you! Through slow cooking it develops a rich, red wine, almost smokey flavoured sauce. It’s ingredients are essentially very basic, so I like to have garlicky mashed sweet potatoes with a green vegetable next to this hunky beefy dish, to help me get closer to my 7-a-day. This deserves good ingredients, so try going for organic produce if you don’t already. Try and marinade the beef as long as possible, over night if you can.

    BEEF

    Around 85g of beef provides you with the following of your daily requirements; 50% protein, 39% zinc, 37% B12, 24% selenium, 20% phosphorous, 18% niacin, 16% B6, 14% iron, 12% riboflavin. (SOURCE; http://www.beef.org/udocs/Beef%20Bytes%20Health.pdf

    TOMATOES

    are full of beta carotenes which is really beneficial to our skin. Tomatoes contain high vitamin C, and also vitamins A & K. They are helpful when needing to boost your immune system and also have anti cancer properties.

    Ingredients.

    For the marinade:

    125ml red wine

    2 garlic cloves, crushed

    2 cloves

    2 sprigs fresh rosemary

    2 bay leaves, fresh or dried

    1 cinnamon stick, broken in two

    1 tsp oregano

    400g organic beef, diced

    400g can organic chopped tomatoes

    250g organic shallots, peeled

    2 tbsp organic tomato puree

    1 beef stock cube (low-salt)

    Method.

    Preheat oven to 180c / 160c (fan) / Gas Mark 4

    1. In a deep bowl mix together all the marinade ingredients along with the beef, cover and chill in the fridge for at least 3 ½ hours.
    2. Reserving the marinade liquid, drain the beef. At this point I pick out the cinnamon stick pieces, rosemary etc. and keep them with the reserved marinade liquid.
    3. Heat 1 tbsp olive oil in a large frying pan and brown the beef. Once browned, place in an oven proof casserole dish that has a lid.
    4. Fry your whole peeled shallots in the same pan as you did the beef, until they turn golden on the outside. Remove and place with the beef in the casserole dish.
    5. Increase the heat on the frying pan and add your marinade liquid, chopped tomatoes, tomato puree, stock cube, and 100ml of water.
    6. Let the sauce reach boiling point and then take off the heat, transferring to the casserole dish. Mix all together, cover and cook in the oven for 2 ½ hours. I normally take a look and stir every hour whilst it’s cooking.
    7. Serve with a healthy carb and vegetables of your choice.

  • RECIPE | Lamb And Lentils

    Lamb & Lentils

    Serves 2 | Prep 5 mins | Cook 25 mins

    Earthy & spicy. I enjoy serving this crispy lamb dish with a Spiced Whole Roasted Cauliflower. Mainly because it goes wonderfully with the cauliflower’s leftover yoghurt marinade. If you didn’t want to serve the cauliflower with it then a normal low fat natural yoghurt would go nicely. Lentils and yoghurt are renowned for their beneficial digestion properties. This meal would also go really well served with warmed pita breads.

     

    GREEN LENTILS- Lentils are a slow-burning energy giver from it’s complex carbohydrate composition. The high levels of soluble fibre mean that lentils can help lower cholesterol, reduce your risk of heart disease (as they also contain folate & magnesium) , and have great digestive health properties; prevent constipation, slow down digestion and stabilize blood sugar levels. (SOURCE; http://www.mindbodygreen.com/0-5488/7-Health-Benefits-of-Lentils.html )

     

    Ingredients

    250g lamb mince

    1 tbsp olive oil

    1 can cooked green lentils, with its liquid reserved

    1 garlic clove, finely chopped

    1 tsp cumin

    Bunch of Coriander, finely chopped

    Small Chipotle chilli, deseeded and finely chopped (I buy these from my supermarket dried and rehydrate them in hot water. Alternatively you could use a teaspoon of chilli powder, or omit if you’re not a fan of a kick)

     

    Method.

    1. Heat the oil in a large frying pan and begin to brown the lamb mince.
    2. Once browned add the cumin, garlic, and chilli to the pan and continue frying for a minute longer.
    3. Add the lentils to the pan and mix together with the lamb. You want to cook this all together for 5-10 minutes, stirring occasionally. You want to crisp the lentils during this process. Don’t worry about any sticking to the pan as we will add a little liquid.

    If the lentils are burning then reduce the heat.

    1. Add about half of the reserved liquid from the can to the pan and cook for a few minutes. You want a consistency that is leaning more towards a dry sauce.
    2. Serve with scattered coriander.

     

  • RECIPE | Lemony Spaghetti

    This may be one of the most simplest recipes I do, in that it’s ingredients and effort are both minimal.

    It is perfect for mid-week, no energy, no brainpower cooking. However this simplistic dish at the table is very well received, as it bursts with freshness from the lemon and parsley, with a touch of garlic. With ingredients and method being so easy, once you’ve cooked this once you should be able to recall it from memory for the next time.

    I avoid wheat and use a “free-from” spaghetti, but you, of course, can substitute for normal spaghetti.

    CHICKEN

    • About 115g of free-range chicken will provide the following of your recommended daily intake;
    • 97% vitamin B3 (significant protection from heart disease, lowers levels of bad cholesterol, elevates “good” cholesterol HDL).
    • 70% protein.
    • 56% selenium (selenium deficiency, which some people who are HIV positive may have, has implications on immune function, depression, cardiovascular disease, cancer, hypothyroidism, infertility in males).
    • 40% vitamin B6 (can prevent anaemia, and also used to treat heart disease, high cholesterol, cramps, skin conditions, and boosting the immune system).
    • 36% phosphorous.
    • 22% choline (liver protector).
    • 21% vitamin B5 (great for acne and reducing oil production in the skin)
    • 16% vitamin B12.

    PARSLEY

    • The vitamin C content is higher than oranges (53% of your recommended daily intake in 30g of fresh parsley). Within the same 30g you will get 553% of your daily intake for vitamin K (healthy bones). It’s packed full of antioxidants, vitamin A, folate, iron. and can help neutralize carcinogens. It’s also great at neutralizing garlic breath! (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100 )
    • Containing a high amount of enzymes, parsley benefits digestive activity .

    LEMONS

    Ingredients

    3 tbsp freshly squeezed lemon juice

    3 spring onions, sliced on the diagonal

    1 garlic clove, sliced

    1 pack fresh flat leaf parsley (finely chopped)

    1 tbsp butter (optional)

    250g mini chicken fillets, sliced into bite-size pieces

    75-100g spaghetti, per person

    Method

    1. Get a large saucepan of boiling water on the go.
    2. In a wok heat a tablespoon of oil and a tablespoon of butter (if using), and fry the spring onions for 5 minutes, adding the garlic for the last minute.
    3. Add your spaghetti to the pan with boiling water.
    4. Add in the chicken along with lemon juice to your wok and cook out for 8-10 minutes until the chicken is cooked.
    5. Drain your spaghetti and add to the wok, along with all of the parsley. Mix well to combine, add a drizzle of extra virgin olive oil, and a scattering of black pepper.
    6. Remove from the frying pan with tongs into bowls and serve. For extra nutritional value serve with a simple side salad of romaine lettuce and vine tomatoes.

  • CAR REVIEW | Renault Captur Dynamique Media Nav

    The Renault Captur is proving a popular choice amongst those after an alternative to a common-or-garden hatchback.

    Based on the same platform as the Clio supermini, it’s a similar length but both wider and taller. Engines mirror the Clio range with 900cc and 1.2 litre turbocharged petrol engines along with a 1.5 litre diesel on offer. It may be competitively priced but is it any good?

    First impressions are positive; the exterior is smartly styled with an attractive take on the Renault corporate ‘face’, nicely sculpted sides and pert rear. There’s even the option of a contrasting roof and coloured highlights on the wheels for those that want to stand out. The Captur may ride higher than the Clio it’s based on but don’t think it has any off-road ability. There isn’t even the option of four-wheel drive.

    Move inside and everything is laid out pretty sensibly apart from the switch to toggle between the cruise control and speed limiter; this was unhelpfully between the front seats. Still, the heater controls are easy to use and the infotainment isn’t mounted too far down the dashboard like some rivals. It’s not overly exciting but it is attractive enough, especially with the piano black trim and body coloured highlights of higher trim levels.

    The Captur is practical too, the boot is a decent size and the seats naturally fold down. Cleverly, they also slide back to give rear passengers more legroom albeit at the expense of carrying capacity. It is however in the cabin where the Captur’s cheap price really shows. Closer inspection reveals acres of hard plastic while the infotainment system looks exceedingly dated compared to rivals. It works well enough though.

    On the road, the Captur proves a comfortable companion that only got caught out by particularly rough surfaces. Not only could it deal with bumps well, it resisted wallowing too. You’d never call it engaging though; the steering provided little to no feedback as to what the front wheels were doing and I couldn’t turn off the traction or stability control. Although that may not be of too much concern to many of you, I found the traction control cut in far too quickly leaving you accelerating out of junctions far slower than you’d expected.

    While it may sound like there’s too much power for the chassis, that isn’t the case at all. Initially, the 1.5-litre diesel seemed quite punchy around town but this feeling soon disappeared on the open road. Despite a quick and enjoyable gearchange, a 0-62 time of 13.1 seconds means getting up to motorway speeds can be a bit of a chore and a noisy one at that. Economy hovered at just under 50mpg on a mixture of roads. Not bad at all for a real world test if somewhat below the official figure of more than 70mpg.

    Still, the Renault does have price on its side. Even before discounts, you can pick one up new for a little over £14,000 which is very competitive indeed. Opt for a decently specced mid-range model and you’ll still be looking at under £18,000 for a vehicle with air-con, sat-nav and cheap running costs. With that in mind, you can forgive a lot of the negative points of the Captur. It’s easy to see why it’s so popular, that’s for sure.

    PROS

    Inexpensive

    High driving position

    Looks

    CONS

    Slow

    Cheap feeling interior

    Dated looking infotainment system

    The Lowdown

    Car – Renault Captur 1.5 dCi Dynamique Nav

    Price – £17,695 (£18,964 as tested)

    Power – 110hp 0-62mph – 11.0 seconds

    Top Speed – 109mph

    Co2 – 98g/km

  • RESTAURANT REVIEW | Wringer & Mangle

    The Gay UK team are a clean and fastidious bunch, so it seemed perfectly apt we were invited to the opening of a former industrial laundry in the Big Smoke’s hipster hang-out, London Fields.

    We didn’t take our dirty smalls, or our scented-passion-flower-and-ylang-ylang Comfort, or indeed pack our Fairy non-bio washing powder. Twists were for martinis, the only things sodden were the guests’ esophaguses from the plentiful cocktails, and only a few lightweight journos were mangled.

    Award-winning mixologist and restaurateur Gerry Calabrese has eighteen years experience, and a few distinguished names hanging from his washing-line of achievements. Calabrese is the founder of the Hoxton Pony and his new venture Wringer & Mangle (W&M). Gerry launched Hoxton Gin, and has worked with The British Fashion Council, Mulberry, and Bentley – there are no stains on him.

    To enter W&M you walk through a terrace, and past a Moroccan-style den, where lattice fencing, riddled with ivy, sections off an outdoor seating area surrounding a fire pit. Ideal for an aperitif – so we did. Cushions, candles and outdoor heaters will keep you snug as a duvet in a tumble dryer.
    First bevvy of the night, The Bramble Collins: Finlandia Vodka with fresh blackberries, sugar syrup, fresh sage, topped with ginger root and honey soda. Earthy, sweet and bitter, with a twinge of woody-ness from the sage. We washed it down.

    Walking into the main building, you could be fooled into thinking you’d just entered a high-flying artisan New Yorker’s oversized loft apartment. Concrete ceiling, exposed brick, mismatched tables, a few animal skulls and abstract art cakes the walls. All lit by naked Victorian bulbs and copper lighting – there’s something for the fastwashers, you delicates out there, and for those who just wanna rinse, spin and pump-out – W&M will appeal to the bulk of East London dwellers.

    While schmoozing with the trendy-Wendys, happening-hacks and look-at-me-Larrys, canapés were wafted around like incense at a pilgrims’ gathering. Beetroot, goat curd and fig tarts – bland. Mackerel tartar and pickled cucumber – an assertive fishy punch, toned down beautifully by the drunk cucumber – exquisite. Pig’s head terrine and mustard vinaigrette – not too coarse, quality meat, elevated by garlic notes and a grainy sense – yummy.

    Our next tipple, The Pre-Wash Collins: Bombay Sapphire, gin-infused cucumber, topped with cucumber and cardamom foam. Its botanical garden aroma teases you first, followed by the texture of a gingery, bubbly lather – then something sweet and spicy happens – the Hotpoint of the night.
    Once we’d caught a glimpse of Professor Green and could practically smell the Rizzle Kicks, the mains were being dished out by dishy staff.

    Braised lamb shoulder with pearl barley and rosemary – the grain was tender, salty and packed undertones of parsley and onion, complementing the fragrant meat – damn tasty.

    Autumnal vegetable stew – root vegetables were brought to life in this bowl of warmth and goodness – a superb veg stew.

    Smoked haddock chowder – we were just missing a couple of sporrans and some droning highland melodies – almost as good as Glasgow’s finest.
    We’ll definitely be Whirlpool-ing our way back to try their ‘Traditional Roast Sirloin of Beef with all the trimmings’ one Sunday – they’ll be no Wringer-ing out ya purse at only £15 a pop. But they can scrub the phallic communal hand soap in the lavs – we’re not asking for an automatic-washer, just quality washroom hand soap worthy of an old washhouse. We left dry-clean, colour-safe and folded back home nicely – care symbol: regular visits a must.
    Wringer & Mangle

    REVIEWED BY: Thabian Sutherland

    ADDRESS: The Laundry Building, 2-18 Warburton Road, London E8 3FN

    RATING: ★★★★ (explained)

    COST: £££ (explained)
    http://www.wringerandmangle.com

  • RECIPE | Italian Chestnut Soup

    Serves 2 (as a main meal, or 4 as a starter) | Prep 5 mins | Cook 25 mins

    Wean yourself into accepting that Christmas is coming and get into the winter warming mood with this hunky hearty, earthy soup. Based on a traditional peasant meal from Italy but “jujd” up with some classic Christmas flavour; chestnuts, sage and rosemary.

     

    For those carnivores out there refusing to eat a meal without meat, you could add some chopped smoked bacon at the same time as the shallots. You can make this a day in advance up to point 6 in the recipe, and then re-heat and continue as required

     

    CHICKPEAS – 165g of chickpeas will provide you with the following of your recommended daily intake; 84% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 70% folate (protection from heart disease, can reduce depression, and helps maintain brain function), 64% copper (essential for immune system), 49% fibre ( fantastic digestive support in this dish), 39% phosphorous, and 22% zinc. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58 )

     

    CHESTNUTS – These relatively low in calorie nuts have an unusual nutritional content. 100g of chestnuts will provide 72% of your vitamin C DRI. Like chickpeas, they are also rich in folates (15% DRI per 100g). Also a great source of potassium, which helps counteract sodium and lowers blood pressure / heart rate. 100G will also give you 100% vitamin B1 (thiamine) DRI, which maintains muscle tone in the digestive tract and aids secretion of hydrochloric acid, a process essential for complete digestion of food particles. (SOURCE: http://www.nutrition-and-you.com/chestnuts.html )

    Ingredient.

    1 ½ cans chickpeas (I use one full can and one of the half cans you can get), drained

    200g cooked chestnuts

    100ml white wine

    4 sage leaves

    3 tbsp extra virgin olive oil

    2 shallots, finely sliced

    2 garlic cloves, smashed

    1-2 rosemary sprig (dependant on how much you like rosemary!)

    Parmesan / Pecorino Romano cheese- a good, heavy grating of

     

    Method.

    1. Heat the oil in a deep sauce-pan, and over a medium to low heat let the smashed garlic, whole rosemary sprig and sage leaves sizzle slightly in the pan for a few minutes.
    2. Add the shallots and continue to cook for another few minutes until translucent.
    3. Add the wine and let it bubble out for a minute.
    4. Add the chickpeas and top the pan up with hot water so the chickpeas are just about covered.
    5. Bring to the boil and then transfer half of the soup into a blender, food processor, or use a hand blender in a jug. Blitz until smooth and return to the pan.
    6. Mix together to combine and now add your chestnuts. Keep the heat simmering the soup for the next 10-15 minutes.
    7. Remove rosemary sprig. Grate in your parmesan or pecorino romano cheese. You’ll want quite a bit but reserve some for sprinkling on top once in bowls. Serve.

     

  • RESTAURANT REVIEW: Nam Long Le Shaker

    Nam Long Le Shaker has earned a reputation in three decades for late night imbibing amongst the trust fund Ralph-Lauren-shirt brigade, the wannabe Sloane-ranger Fulhamites, and on occasions blue blood and various big-screen prancers wipe the impurities from Old Brompton Road on their doormat. ★★★★

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  • Life Manual For Gay Men Launches Today

    MENRUS a brand new “encyclopedic life manual” has launched today with an aim to answer all those questions that exasperate the gay community in 2015.

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