November recipes: food with heart

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A new cook book Food & Kindness is raising funds for Oxfordshire’s Sobell House hospice with help from local restaurants

Two of those featured are Oli’s Thai in Magdalen Road, Oxford and The White Hart in Fyfield.

Oli’s Thai is a neighbourhood restaurant with a well-deserved reputation for fantastic food, the Aubergine Curry has become the most popular dish in the restaurant and they say, don’t be scared to burn the edges, that’s where the flavour is

Aubergine Curry

from Oli’s Thai

Ingredients:

For the paste
• 1 tbsp coriander seeds
• Small pinch of cumin seeds
• 1 tbsp dried Dutch chillies, some seeds removed
• 75g lemongrass, cut thinly across
• 25g galangal, cut thinly across
• 1 tbsp table salt
• 1 tsp ground white pepper
• 35g garlic, peeled
• 25g shallots, roughly chopped
• 40g big red chillies

For the curry
• 2 aubergines
• 8 tbsp vegetable oil
• 190ml coconut milk
• 30ml water or stock
• 80g fine green beans, halved
• 2 spring onions, cut into 3cm chucks
• Handful of Thai basil
• 3 lime leaves, torn up
• 20g caster sugar
• 80ml coconut cream
• 50ml soy sauce

PREP: 15 minutes

COOKING: 30 minutes

SERVES: 4

Method:

For the paste
Toast the coriander and cumin seeds in a frying pan over a low heat until golden. Once cool, put them in a spice grinder with the dried Dutch chillies and blitz to a fine consistency. With a pestle and mortar, pound a small quantity of the lemongrass and galangal together until smooth, adding more until you have used them all. Add the salt and pepper, then the other ingredients one at a time, pounding the mixture to a fine consistency before adding the next. Finally, add the blitzed dry spices and mix well. If you are using a blender to make the paste, add all the fresh ingredients and blitz until fine. Then add the coriander and cumin seeds, chillies, salt and pepper.

For the curry
Preheat the oven to 180°c. Prepare the aubergines, cutting each one lengthways into 10 or 12 wedges. For each wedge, cut along the flesh making a deep incision nearly reaching the skin and repeat, leaving 1 to 2cm gaps between each cut. Put them onto a baking tray and drizzle with five tablespoons of the vegetable oil. Roast for 25 to 30 minutes until soft but still holding their shape. Don’t be alarmed if the edges burn slightly, this will give the finished curry extra flavour.

Put the remaining vegetable oil into a large pan on a low heat and add the curry paste. Cook the paste for a couple of minutes until you see the oil separate. Increase the heat and add the coconut milk, stock, green beans, spring onion, basil, lime leaves and sugar then cook for about 2 to 3 minutes while stirring continuously. Turn the heat down low, add the coconut cream and soy sauce, then simmer gently until the beans are cooked, which should take about 3 to 5 minutes.

Place the roasted aubergine wedges in a bowl and pour over the sauce. Garnish with basil leaves.

The White Hart in Fyfield is a charming country dining pub that puts great food and hospitality at its heart and what could be better than trying their Elderflower Crème Brûlée with Gooseberry Compote and if you’re feeling adventurous try the doughnuts too

Elderflower Crème Brûlée with Gooseberry Compote

from The White Hart, Fyfield

Ingredients:

For the crème brûlée
• 400ml double cream
• 35g caster sugar, plus a little extra to brûlée
• 120ml elderflower cordial
• 6 egg yolks

For the gooseberry compote
• 400g gooseberries
• 6 tbsp caster sugar
• 2 tbsp elderflower cordial

For the doughnuts (optional)
• 210ml tepid milk
• 50g unsalted butter, softened
• 2 eggs, beaten
• 100g caster sugar
• 10g fresh yeast (or 5g dried)
• 300g plain flour
• ½ tsp salt
• Vegetable oil, for frying

PREP: 15 minutes (plus 2hrs prooving)

COOKING: 30-40 minutes

SERVES: 6

Method:

For the crème brûlée
Preheat the oven to 150°c. Place the cream, sugar and cordial in a pan. Heat gently until the sugar dissolves. Briefly beat the egg yolks in a bowl, then pour in the cream mixture while still beating. Pass through a sieve into a jug. Pour the mixture into ramekins (approx. 70ml in each) and place in a deep roasting tin. Fill the roasting tin with boiling water halfway up the ramekins. Place on the bottom shelf of the oven and cook for 30 to 40 minutes until just set. Remove from the oven and let the ramekins stand in the water for 10 minutes, then take them out and leave to cool.

For the gooseberry compote
Place the gooseberries, sugar and elderflower cordial in a pan and heat gently until the sugar dissolves. Bring to a simmer, cover and cook for 3 minutes, just until the gooseberries start to soften. Remove from the heat and allow to cool.

For the doughnuts (optional)
Combine the milk, butter, eggs and 40g of the sugar. Place the yeast in a small bowl, then add a little of the milk mixture to form a smooth paste. Add this paste to the remaining milk mixture and whisk to combine. Place the flour and salt in a large bowl and make a well in the centre. Gradually pour in the milk mixture, whisking until smooth. Cover the bowl with cling film and place the dough in a warm spot to prove for approximately 1 hour or until doubled in size. Take the dough out and knock it back to remove the air, wrap in cling film and place in the fridge until cold. Roll the cold dough into 15g balls and place them on greaseproof paper squares to prove for a final 30 minutes.

Place a large saucepan, one third filled with vegetable oil, over a medium heat until the oil reaches 170°c. Place the dough balls in the oil and cook for about 4 minutes, turning often, until golden brown and cooked through. Remove and drain on paper towels. Once cooled slightly, roll the doughnuts in the remaining caster sugar.

To serve
Sprinkle a little caster sugar over the brûlée then heat with a blowtorch (or place under a hot grill) until the sugar bubbles and forms a caramel. Arrange the compote and the doughnuts artistically on the plate and we serve ours with raspberry ripple ice cream and fresh raspberries. Enjoy!

Food & Kindness, £15, and is available from Amazon, Waterstones and online from www.mezepublishing.co.uk

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#YouCanAdopt

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We’ve partnered up with PACT (Parents And Children Together) to highlight the #YouCanAdopt campaign and encourage you to consider adopting

The team and their celebrity patrons are on a mission to debunk the myths on adoption and highlight the number of children looking for a new family

Adoptions in England have fallen by a third in four years but almost 3,000 children in England are still waiting to find their new family. That’s why an emotive new emotive film featuring adoptive families has been released as part of the campaign alongside a podcast series featuring a number of famous voices talking about adoption. In the film, the adoptive families recite a poem written by comedienne, writer and adoptee Joy Carter, which brings to life the stories of each of the families: the highs, lows and realities of adoption.

Carrie Grant, vocal coach, TV presenter and mum of four, said: “Our adoption journey began over eight years ago when we adopted our son, Nathan. We already had three biological children, but we had room in our hearts and knew we had the opportunity to offer another child a loving home. Adopting our son wasn’t an easy thing to do, but it was the right thing to do and a fantastic thing to do. He’s a Grant now, every bit as much as his sisters. I’d encourage anyone thinking about adoption to take the first step and find out more. It’s been such an incredible journey for our family.”

Sinitta, singer and mum of two, said: “I would definitely encourage others to consider adoption. I always knew I wanted children and I tried everything from IVF to surrogacy to have them. All of those journeys led to heartbreak, except adoption. The feeling of finally becoming a mother was almost indescribable; it’s just everything. It was everything I wanted and more. I love my children more than anything and I always say that love is thicker than blood.”

Joy Carter, writer, comedienne and adoptee, said: “It was a pleasure meeting all the different families and collaborating with them on this project. I was adopted when I was a baby, so the stories they shared with me really resonated. Every child needing adoption has a story and I hope by bringing some of those stories to life, people realise the difference they can make if they choose to adopt. I hope the poem and video will help encourage people to register their interest in adopting and help a child find a forever home. I’m really lucky that my parents gave me mine.”

Some of the biggest misconceptions around eligibility are that single people, older people, and those who are LGBTQ+ are not allowed to adopt, which is not the case. The new data revealed that participants felt the following groups would be either ineligible to adopt or were unsure if they were eligible to adopt; over the age of 50 years old 67% single 46% and LGBTQ+ 34%

The #YouCanAdopt campaign also aims to target potential parents from black, Asian and minority ethnic backgrounds, as these children traditionally wait longer to be matched with a new adoptive family. The campaign aims to encourage potential adoptive parents to also consider adopting older children, sibling groups and those with complex health needs or a disability.

The adoption process has evolved over the last few years; it is simpler and quicker than it has been previously and there is a lot more support available with over three quarters (76%) of adoptive parents finding the support and resources helpful.

Jan Fishwick, CEO of PACT, an adoption charity covering London and South East England, said: “The future of many children depends on adults exploring adoption and taking the first step towards becoming an adoptive parent. We need to address misunderstandings and outdated views to ensure that nobody is discouraged from taking the first important step towards adopting a child. Some people assume that because of their age or marital status they won’t be able to adopt, but that is simply not true, adoption is a choice for people who want to become a parent.

”It’s also important that prospective adopters are aware that they have a choice. They can choose to adopt through a local authority or a voluntary adoption agency such as PACT and we would encourage anyone thinking about adoption to explore all the options open to them.”

Visit www.youcanadopt.co.uk and begin your journey towards growing your family. To find out more about adopting with PACT, to download a free information guide or to book a place at an adoption information event visit www.pactcharity.org or call 0300 456 4800.

October recipes: An apple a day…

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Did you know in the UK alone we have more than 2,500 varieties of apple? Enough for you to try a different one every day for more than seven years and what better day to start then on October 21st, Apple Day. Why not try these recipes to start with…

Gala Apple and Sausage Tray Bake

Ingredients:

• 1x 400g pack of pork sausages, cut in half
• 2 red onions, cut into wedges
• 2 Gala Apples, cut into wedges
• 1 bunch of sage
• 3 tbsp olive oil
• 2 tbsp honey
• 2 tbsp whole grain mustard

Serve with creamy mashed potato

PREP: 10 minutes

COOKING: 30-45 minutes

SERVES: 2

Method:

Preheat the oven to 180C

Add the sausage halves, onion and apple wedges to a large baking tray and scatter over the sage leaves

Whisk together the olive oil, honey and whole grain mustard in a small bowl and drizzle over the sausage, onion and apple mixture

Roast in the oven for 35-40 minutes or until golden brown and sticky. Serve with creamy mashed potato

Braeburn Toffee Apple Cupcake

Ingredients:

• 125g softened butter
• 125g soft brown sugar
• 2 eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tsp mixed spice
• 120g Greek yoghurt
• 110ml whole milk
• 130g diced Braeburn apple, peeled finely
• Cream cheese icing
• 125g butter
• 250g icing sugar
• 125g cream cheese
• Splash milk

For decoration

• 12 dehydrated apple slices
• 4 tbsp shop bought toffee sauce

PREP: 20 minutes

COOKING: 15-20 minutes

SERVES: 12

Method:

Preheat oven to 180C

Line a 12-hole muffin tray with cupcake cases

Place the butter and sugar in a large mixing bowl and whisk together until light and fluffy. Whisk in the eggs one at a time

Sift in the flour, baking powder, spices and mix. Stir through the Greek yoghurt, milk and diced apple. Using a teaspoon, divide the mixture between the cupcake cases and bake in the oven for 15-20 minutes until risen and golden. Place on a cooling rack

To make the cream cheese icing, add butter to a large mixing bowl and whisk until white and fluffy. Whisk in the icing sugar until combined, followed by the cream cheese – don’t over whisk or the cream cheese may split. Add a splash of milk if you feel the consistency needs adjusting

Spoon the icing into a piping bag fitted with a large open nozzle and pipe a circle of icing on top of each cupcake

Finish each cupcake with a dehydrated apple slice and a drizzle of toffee sauce

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The Beatles: Get Back

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Get Back is set to celebrate the iconic band’s influence

“The Beatles gave my generation their genius and their joy and they changed the world through their art,” says Nicholas Callaway, founder & publisher of Callaway Arts & Entertainment. “The creativity and inspiration expressed in this landmark book and in Peter Jackson’s film are as important and relevant today as ever.”

His company, along with Apple Corps Ltd. are set for the global publication of The Beatles: Get Back, the first official standalone book to be released by the band since international bestseller The Beatles Anthology.

The 240-page hardcover tells the story of The Beatles’ creation of their 1970 album, Let It Be, in their own words. You’re invited to travel back in time to January 1969, the beginning of The Beatles’ last year as a band. The “White Album” is still at number one in the charts, but the ever-prolific foursome regroup in London for a new project, initially titled Get Back. Over 21 days, first at Twickenham Film Studios and then at their own brand-new Apple Studios, with cameras and tape recorders documenting every day’s work, the band rehearse a huge number of songs, new and old, in preparation for what proves to be their final concert, which famously takes place on the rooftop of their own Apple Corps office building, bringing central London to a halt.

Legend now has it that these sessions were a grim time for a band falling apart, but, as acclaimed novelist Hanif Kureishi writes in his introduction: “In fact this was a productive time for them, when they created some of their best work. And it is here that we have the privilege of witnessing their early drafts, the mistakes, the drift and digressions, the boredom, the excitement, joyous jamming and sudden breakthroughs that led to the work we now know and admire.”

Presenting transcribed conversations drawn from over 120 recorded hours of the band’s studio sessions with hundreds of previously unpublished images, including photos by Ethan A. Russell and Linda McCartney, it also includes a foreword written by Academy Award-winning director, producer and screenwriter Peter Jackson.

The book’s texts are edited by John Harris from original conversations between John, Paul, George and Ringo spanning three weeks of recording, culminating in The Beatles’ historic final rooftop concert. The release will be a special and essential companion to director Peter Jackson’s The Beatles: Get Back feature documentary film, set for theatrical release on August 27, 2021.

To watch the book trailer and find out more, visit thebeatles.com

Pre-order at lnk.to/thebeatlesgetbackbook

August recipes: Fabulous fish

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Sea for Yourself is encouraging us to cook with fresh fish caught in UK seas, so ‘see for yourself’ how healthy and easy it can be

Fish is one of the healthiest foods you can eat and by buying and cooking delicious seafood caught in English waters, shoppers are not only supporting one of the country’s most important industries, but can also take advantage of the science-backed health benefits that support all types of lockdown lifestyles – Omega-3 fats boost brain function and maintain heart health, vitamins reduce fatigue and improve skin and hair.

Adding just two portions of fish to your diet can have a big impact on daily life. Fish is also packed with protein which helps to maintain healthy muscles and muscle mass, helping you to stay fit.

Sea for Yourself is a campaign launched by Seafish, the public body that supports the £10bn UK seafood industry, in partnership with the Department for the Environment, Food and Rural Affairs to encourage people to cook with UK caught fish species. Try these tasty, nutritious recipes.

Mouthwatering Fishcake

Ingredients:

• 1 pack smoked mackerel or equivalent cooked white fish
• Same weight mashed potato (approx 300g)
• Small handful chopped spring onions and parsley (optional)
• 2 eggs
• 100g plain flour
• 100g breadcrumbs
• Salt and pepper
• sunflower oil or any light mild oil for shallow frying (optional)

PREP: 10-12 minutes

COOKING: 26-30 minutes

SERVES: 4

Method:

1. Mash mashed potato with cooked white fish or smoked mackerel fillets.

2. Add onion/herbs and seasoning for flavour.

3. Shape or use cutters to get the desired effect.

4. Whisk the eggs and lay out in a bowl alongside a bowl of flour and a bowl of breadcrumbs.

5. Gently flour, egg and breadcrumb each fishcake.

6. Tidy up the shape if need be. Bake for 20 minutes or shallow fry for 10, five on each side.

7. Serve with healthy veg/mayo/tomato sauce.

Spicy garlic and tomato haddock

Ingredients:

• 750g salad tomatoes
• 1 tin chopped tomatoes
• 600g haddock
• Handful of Kalamata Greek olive
• Bunch of fresh parsley
• 4 cloves of garlic
• 2 anchovy fillets (optional)
• 2 tbsp olive oil
• 1 tbsp red pepper flakes
• Salt & pepper

PREP: 5-10 minutes

COOKING: 10 minutes

SERVES: 5

Method:

1. Add 2 tbsp of olive oil to a large frying pan on a low heat. Add the sliced garlic, red pepper flakes & anchovies (optional).

2. Slice the tomatoes into quarters and pit the olives. Add to the frying pan with a splash (100ml) of water and season with salt and pepper.

3. Once the tomatoes have formed a sauce, add the chopped tomatoes and 200ml of water.

4. Place the haddock (pre-sliced into 5 portions) on top of the sauce to poach. Cover with a lid for 6 minutes.

5. After 6 minutes, the haddock should be cooked and ready to go. Serve with rice or side of your choice and top with chopped fresh parsley and red pepper flakes.

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Hook, line & sinker

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Fishing is a reel-ly big pull for millions of people and what can be better than sitting by the river in the sunshine – you never know what you’ll catch!

If I asked you what the UK’s biggest participation sport was, how many of you would shout back ‘fishing’? There are around three million anglers who regularly take up their rods and tackle and cast their lines.

It is in fact the sixth biggest sport overall, behind armchair supporting of football and rugby and its popularity has grown among children and younger people with bragging rights to friends evidenced with pictures posted on Twitter and Instagram.

Children will often make a weekend of it, frequently with dad in tow, and camp overnight using set-ups of two or three rods.

It’s one of the very few sports open to all, whatever your age, cultural or social background – we can all enjoy spending time by the riverbank waiting for that pull on the line.

And who’d have thought such a simple action could bring such joy – whether you’re going fishing with your dad for the first time or are a more experienced angler now taking your grandchild for his fishing debut, there’s nothing like getting a bite.

So what is the fascination?

There’s not the contact between participants you get with football or cricket; angling pits participants against the river, lake, canal or the sea.

Angling is difficult to understand or follow for spectators because the degree of success is rarely visible, there’s no ball over the line or in the hole to celebrate but the sense of satisfaction when a fish is dangling from the line is more than reward for the patient wait.

The major advantage for angling is its broad base, with few boundaries. There are no age, gender, race, social class or physical ability barriers, and an angling session can last for as long, or as short, as you want. Anglers can fish competitively or merely catch whatever fish happen to come along. Some choose to go with family or friends, while others choose to fish alone – however you choose to do it it’s the perfect pastime for social distancing.

Fun fishy facts

Many fish – such as carp, chub and minnow – appear to have no teeth but in fact have teeth in their throats, called pharyngeal teeth.

Catfish, a non-native species in UK, has a whopping 27,000 taste buds compared to just 7,000 in humans.

The eel is the only UK freshwater fish that can swim backwards.

More info

To find out where you can fish locally visit

Eat better in lockdown

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Food and drink have been one of the few pleasures we have still been able to enjoy during this lockdown and although the odd treat is fine, many of us are finding ourselves eating and drinking more, and have gained a few unwanted inches.

Commercial weight loss programs don’t work long term, with most achieving limited and/or temporary weight loss. So here are a few practical tips to eat better in lockdown.

1. Build your food environment.

The evidence is the rise in obesity is linked with our obesogenic environment. Be aware of the foods around you, and what you put on your shopping list, if you buy those Doritos chances are they will get eaten!

Abi Barclay-Watt, nutritionist

2. Kitchen opening hours.

If you easily succumb to snack cravings, try and stick to 3 meals a day. If you do need a snack have something nutritious on hand. Have a big fruit salad or veg sticks and nuts easily available. Meals can then be social focal points and it will mean less clearing up too!

3. Eating speed.

It has been shown that slower eaters release less of the hunger hormone than faster eaters. So, eat mindfully with your senses and chew well.

4. Portion size.

An obvious one, try and only cook what you need. Try and fill at least a third of your plate with veg.

5. Distraction activity

Are you really hungry, or just bored or thirsty? Try drinking some water first and wait before you grab that snack. Find another activity you enjoy to fill that craving, go for a walk, get lost in a good book etc.

6. Be kind to yourself.

There is nothing wrong in indulging occasionally and it is important to acknowledge resisting what your appetite wants can be a challenge. Try applying the 80:20 rule – eat healthily 80% of the time, it can make you aware of how much better you feel when you eat well but allow yourself the food you enjoy.

Find out more

For more information see my website and please do email any questions

Explore education

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With many of us having more time on our hands, there’s never been a better time to learn something new

Always wanted to learn a new language or are you looking to boost your career with further skills? Whatever your age or circumstances there’s a course for you.

Are you a parent who wants to get back into learning? Didn’t get the grades first time round and want a fresh start? Need to boost your CV with qualifications in your chosen career or simply want to learn something for fun – whatever your reasons there are a variety of options available.

The Open University has helped thousands get the qualifications they need from their own home but if you’re not sure you want to commit on a long-term basis why not try OpenLearn, the free learning platform.

Courses consist of bite-size learning experiences designed to fit into busy lives. There are more than 900 short courses to choose from, ranging from one to 100 hours of study. Many are adapted from OU modules and allow you to earn a ‘statement of participation’, although not a credit towards a qualification.

OpenLearn aims to break down barriers to education such as access, cost and lack of confidence.

To find out more about the range of courses available visit https://www.open.edu/openlearn/

Activate Learning is an educational group with colleges in Oxfordshire, Berkshire and Surrey that can help you make the right choice to suit your needs depending on what’s right for you and your ambitions.

Develop your artistic talents, turn your hobby into a business or advance your career with Activate Learning’s part-time courses for adults whether that’s one of the 400+ leisure courses, professional courses to help further your career or gaining access to further education.

Find out more

For information visit

LEARN AT HOME WITH OXFORD UNIVERSITY

Adult learners of all ages, and from more than 160 countries worldwide, gather together on Oxford University’s short online courses.

In fact, demand in recent months has been so strong that the University is offering a summer term of online courses for the first time ever.

Summer courses begin in the weeks commencing June 15th and 22nd. Choose from creative writing, psychology, philosophy, social entrepreneurship, archaeology, politics and more, at www.conted.ox.ac.uk/online

Modelled on face-to-face teaching, online courses take place in a virtual learning environment and class sizes are kept small to maximise interaction between students and the tutor.

Additionally, the Continuing Education Department have launched a ‘Curious Minds’ campaign, aimed at keeping brains active during these challenging times. It’s a large collection of free online learning resources, chosen by academic staff of the Department.

‘Curious Minds’ – www.conted.ox.ac.uk/curious-minds – brings the world straight into your home: museum collections, recorded lectures, language learning, music and more. It’s all about staying connected with learning!

The Department for Continuing Education at Oxford University offers more than 1,000 part-time courses each year for adult learners across the globe, including undergraduate and postgraduate programmes.

Find out more

Star Q&A: Julia’s outdoor jewels

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To say TV presenter Julia Bradbury loves the outdoors would be an understatement, so much so that she set up The Outdoor Guide website packed with wonderful walks, picturesque pubs to stay in and everything you need to get out and enjoy yourself

Q. Let’s start with exactly what it does mean to you to be outdoors and its particular importance while we’ve been in lockdown?

A. I think a lot of people have reconnected with nature and with green spaces during lockdown. People talk about being able to hear the birds sing and they are noticing things like flowers in bloom, more bees in the gardens, along hedgerows and in their parks, cleaner air and lack of noise pollution. There is no doubt that the plus against all the negativity of the Coronavirus is that it has made people more aware of nature. I hope the message is coming across loud and clear that we need nature to protect us from viruses like COVID-19; it’s because of the manmade breakdown of nature that this disease has crossed over. The more forests, oceans and wildlife habitats we destroy the more endangered humans become.

Q. Did you always have a love of the outdoors as a child, any special memories?

A. I was incredibly lucky. I had a dad who adored the great outdoors. I went to school in Sheffield, I grew up in Rutland and Sheffield and after school and at weekends my dad Michael, a Derbyshire man, would take me walking around Buxton and the Peak District, which is where he used to go exploring with his brother when he was a little lad. They were fantastic bonding experiences for him and I, but also, I think it planted this seed deep in my psyche, deep in my heart and deep in my brain, to appreciate and love the outdoors.

Q. Do your children share your love for the great outdoors?

A. Yes, and in fact, their favourite day from last year was a cold, wet October windy day when they got dressed up from head to toe in their outdoor guide waterproofs. We all zipped up so the only thing that was exposed was our faces and we went out into the sheet rain. We had a full-on wet leaf fight and rolled down the hill, jumped in puddles, and we got soaked. They often talk about that day and they just want to go out and roll in the leaves again.

Q. You’ve recently done a Q&A on The Outdoor Guide with psychologist Jonathan Hoban about mental health, what did you take from that?

A. We started doing our lockdown sessions which are up on TOG for people to access who have been struggling with mental health issues throughout this period. We touched on topics like keeping routine and how important that is for lockdown, how it’s okay to feel angry and how it’s alright to feel emotional. I actually had a day a few weeks ago, in the midst of the lockdown period when I just lost it. I couldn’t stop crying; all because I couldn’t get an iron to work. It wasn’t about that of course – it was the whole situation, all the questions and uncertainties that we are all facing. It’s OK not to be OK all the time! It’s very beneficial to have these weekly discussions with Jonathan, hopefully for lots of people.

To find out more visit The Outdoor Guide website at https://theoutdoorguide.co.uk/

July recipes: Love those leaves

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Watercress is healthy, delicious and packed full of goodness – one 85g bag provides more than the recommended daily amount of vitamin C to help boost your immune system. It’s in season until October so get creating now!

Grilled mackerel & watercress salad with orange and chilli

Ingredients:

• 4 mackerel fillets
• ½ tsp ground coriander
• ½ tsp ground black pepper
• 2 oranges
• 1 red chilli, deseeded and finely chopped
• ½ tsp Dijon mustard
• ½ tbsp good quality honey
• 85g watercress
• ½ a small red onion, finely sliced

PREP: 20 minutes

COOKING: 5 minutes

SERVES: 4 as a starter, 2 as a main

Method:

1. Pre-heat the grill to medium-high.

2. Zest half an orange and mix well with the coriander, black pepper, and half the chopped chilli.

3. Lightly score the skin of the mackerel fillets with a sharp knife, being careful not to cut into the flesh. Press the spice mixture into the skin.

4. Segment the oranges. Cut off the top and bottom, then cut away any peel and pith using a paring knife. Holding the peeled orange over a bowl, use the paring knife to cut each segment away from the centre. Put the segments to one side and squeeze the remaining orange to release any juice.

5. Measure 2 tbsp of the orange juice into a small bowl, then mix the with mustard, honey and remaining chopped chilli.

6. Place the mackerel fillet skin side up on a grill tray. Grill for 4-5 minutes or until cooked through with crisp skin.

7. While the fish is cooking, divide the watercress between four plates. Scatter with the orange segments and sliced red onion. Drizzle with the orange dressing and top with the grilled mackerel. Serve immediately.

Seared beef & watercress salad with spiced charred pineapple, asparagus and chilli

Ingredients:

• 240g sirloin steak
• 2 x 85g bags watercress
• ½ a pineapple peeled, cored and cut into 6 wedges
• 2 tbs caster sugar
• 60ml olive oil
• 2 bunches asparagus, trimmed
• Salt and pepper

For the spiced dressing:
• 1 tsp coriander seeds
• 2 bay leaves
• 1 shallot, finely sliced
• 1 red chilli, finely sliced
• 3 tbsp red wine vinegar
• 3 tbsp water
• 1 tbsp sugar
• 2 tbsp olive oil
• Salt and pepper

PREP: 20 minutes

COOKING: 20 minutes

SERVES: 4

Method:

1. First make the dressing. Gently dry fry the coriander seeds until fragrant, then add in all of the remaining ingredients except the olive oil and salt and pepper. Simmer for a few minutes, then set aside and allow to cool. Once cooled, remove the bay leaves and pour the olive oil into the mixture in s steady stream, whisking constantly. Taste and add seasoning.

2. Pre-heat the grill to a medium-high setting. Prepare your pineapple by combining the caster sugar and olive oil with a pinch of salt. Brush this mix over the surface of the pineapple wedges, then place chargrill for roughly 10 minutes, turning once, or until the outside of the pineapple is charred and sticky. Allow to cool slightly before serving as the sugary outside will be very hot!

3. While the pineapple is grilling, pre-heat a frying pan (or use the barbecue) ready for the steaks. Season the outside of your sirloin well with salt and pepper and add in a splash of oil to the pan. Once the oil is smoking hot, pan fry the steaks for a few minutes on each side (depending on how you like your steak), then remove and allow the beef to rest.

4. Cook your asparagus by blanching for two minutes in boiling salted water, then drain well and set aside until you build your salad. If cooking the asparagus ahead of time, make sure it is cooled in cold water quickly after cooking so that it does not become soggy and brown.

5. Cut your rested steak into thick slices. Add a good pile of watercress onto each of your four plates, then add in the charred pineapple and asparagus. Top with the seared beef and drizzle generously with the spicy pickle dressing. Serve and enjoy!

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