Recipes: Life on the veg

Karen Neville

Posted on

food

Contents:
Nutrition basics
Budget Tips
Base shops
Example menu
Recipes

Lelita Baldock is a web-developer by day, fiction author by night. Part-time nutritionist, full-time foodie. She says: “I love food. But I am also very busy. So for me, healthy, satisfying meals that are quick and easy to prepare, that also come in on a tight budget are essential” Follow her tips & recipes here

It’s the new year, a time of renewal, resolutions and looking forward to the future. And if you are anything like me, a time to focus on healthy choices. The festive season is delightful, but it can often come with over-indulgence. And that’s all part of the fun. But by January our bodies can be crying out for simpler, more nourishing meals.

Luckily for us in the UK, January is also a time of hearty, healthy seasonal produce: think root vegetables and leafy greens. Perfect food to nourish our bodies and come in on a budget too.

The cost of living has been rising, and many of us are feeling the pinch. So it is natural that we are looking for savings everywhere, including on our grocery bill.

But budget doesn’t mean meals can’t be delicious too!

To help us all incorporate healthy, nourishing meals into our routine, while also being budget conscious, I have put together a series of tips and recipes to guide your choices. And have fun with food!

back to top

Nutrition basics

Let’s start with the basics of nutrition. We all know we want to be eating a minimum of 5 servings of fruit and vegetables a day. This baseline ensures our intake of fibre, vitamins and minerals. Also fruits and vegetables are some of the most nutrient dense foods on the planet. Low in calories, high in nutrition. The perfect bang for your buck!

So, the first focus is to increase your intake of fruits and vegetables.
Add berries or chopped fruit to breakfast cereals or toast.
Add spinach or kale to smoothies.
Include vegetables with lunch and dinner.

And my biggest tip? Include a serve of beans/pulses everyday. Beans are a nutrition powerhouse. Packed with fibre and plant-based protein, they are filling and great for digestion. Including them is easy. Spread hummus on wraps or sandwiches, add lentils to soups and stews, mix white beans into salads.

Aim for 30 different plants a week. Time and time again, research is showing the importance of fibre and consuming a variety or different plants. The fibre and variety supports the development of a healthy microbiome. Don’t get hung up though, 30 is just a positive goal.

Other tips to round out your nutrition basics are:

Enjoy dairy twice a day. Top porridge with yogurt, snack on a slice of cheese, add milk to coffee and tea. If you are plant-based or doing veganuary, swap your animal products for plant alternatives, just be sure to choose calcium fortified options (see more veganuary tips below).
Base each meal on whole grains or starches. Grains and starches are rich sources of soluble fibre, that type of fibre that adds bulk to our stool and helps waste move smoothly through our digestive tract. Full of nutrition and filling, these foods should form the base of each meal.
Snack on fruit, dairy or nuts. An easy way to reach your five a day.
Keep red meat to a maximum of two serves per week. Red meat is a great source of iron and protein, but we don’t need huge quantities. Enjoy up to twice a week.
Enjoy fish. Fish is a lean, healthy protein that also boosts our intake of healthy omega 3 fats. Aim for two serves per week.

So how do we keep to a budget?

With the rising cost of living many of us are looking to save where we can. And our food budget is a great place to look for bargains.

Healthy eating does not have to be expensive. Here are some tips to fill your plate with nourishing food at a low price.

back to top

Budget Tips:

Buy in season
Use what you have: stew, soup, roast veggies – don’t let anything go to waste, it can all be made into a meal
Use fresh first so thing’s don’t go off
Add bulk: cabbage, kale, spinach will add nutrition and satiety to meals for low cost
Halve meat and add beans/ pulses to make it go further
Cook in bulk
Buy in bulk. Purchase large bags of staples like rice/pasta/potatoes. If you have time to prep them, choose dried beans/ pulses and soak, rinse and cook. With meat/poultry/fish buy large amounts when on special and portion and freeze
Focus on starches. Cheap and filling
Use herbs and spices for flavour, rather than buying packaged food
Buy the fruit that is on sale. If apples are 6 for £1, buy apples, if oranges are on special, buy oranges
Purchase essentials then add extras according to budget: fresh herbs, out of season veg (eg salad items for sandwiches/ wraps)

So what’s in season in January?

Think hearty roots and filling greens:
Potato
Swede
Parsnip
Carrot
Beetroot (can cook and eat leaves too!)
Cabbage
Kale
Onion
Leek

Another budget tip is to include frozen fruits and vegetables. Frozen is great. Produce is snap-frozen as soon as possible after picking, which ensures that the nutrients are kept. You can buy frozen food at a lower cost and in bulk to save money. Great for fruit and meal bulking veggies.

Putting it all together

As an example, I have created a 2 week meal plan that will provide all your nutritional needs, with all meals coming in at under 30p per serve (most even less).

This menu is what I call a ‘base shop’. It is a plant-based menu that will cover all your nutritional needs, for around 30 pounds.

back to top

Base shop

Potatoes x6
Carrots x4
Parsnip
Swede
Pumpkin
Cabbage
Onion
Leek x2
Avocado (if you enjoy them, buy the large bags much better value)
Apples x3
Pears x3
Frozen mixed berries
Frozen peas
Frozen ratatouille mix
Frozen spinach
Peanut butter
Bread mix
Canned tomatoes x2
Canned chickpeas x2
Canned cannellini beans x2
Canned red kidney
Canned lentils
Basmati rice
Porridge oats
Pasta
Almond milk (traditional milk is fine, this is just personal preference)

You can take this base menu and then add meat and dairy as per your taste, preference and budget. To keep the cost of these additional lower, go for bulk:

Dairy

Buy litre tubs of yogurt for breakfast topping and snacks
Choose large cheese blocks for sandwiches and grated on meals

Meat/ fish/ poultry

Halve your meat portion and mix with beans/pulses to make it go further
Look for bargains, choose cheaper options such as: beef chunk, chicken drumsticks, fish pie mix

back to top

Example fortnight menu

All meals are quick and easy to make, simply peal, wash and chop the produce, put it in a pot, cover with water and cook. All can be cooked in a slow cooker or on a stove top. You can sauté or fry the onion first if desired. But I am a lazy cook, so I just put it all into a pot and cook!

All herbs are optional. Fresh or dried is fine. Add according to preference and availability

Breakfasts:

Oats, berries, linseed
Toast peanut butter apple slices

Lunches:

Leftovers
Sandwich topped with bean spread and lettuce/ grated carrot/ spinach/ tomato/ cucumber
Soup – I have chosen pumpkin, leek and white bean soup

Dinners:

Pumpkin, pea, spinach, thyme risotto
White bean, carrot, onion (sage optional) stew over baked spud
Slow-cooker root stew (beef optional)
Ratatouille and lentil pasta
Shepards pie with lentils carrots, peas, onion (mince optional)
Cabbage and red lentil dahl over rice (fish optional)
Chickpea, spinach, tomato stew over rice or pasta (chicken optional)

Other budget meal ideas:

Muesli and milk/ yogurt
Corn and potato chowder with peppers
Goan fish curry
Fish pie
Beef stew
Pea and ham soup
Tuna and corn in baked spud
Baked beans on toast with cheese
Potato and spinach pie
Sardines on toast with spinach and tomato slices
Chicken drumsticks with rice and steamed veggies (great in air-fryer)
Red lentil, chickpea, can tomatoes, onion, pepper and chipotle
Red lentil, grated carrot, onion, gammon soup
Peas, onion, bacon soup
Salmon, pea, spinach risotto with fresh dill

Time-saving tips:

I like to bulk cook on the weekend, portion and freeze. Great time saver.

I will cook up the following on a Sunday to enjoy through the week:

Soup for lunches
Bean spread (e.g. hummus) for sandwiches/ wraps
Stew for dinner
Pasta sauce to top pasta or baked potatoes
Curry to top rice
A bake/ pie

Some Veganuary swaps for healthy plant-based eating

Veganuary is a fun way to focus on getting more plants on your plate, and do something for the environment and animals. If you are vegan, or looking to eat more plant-based, here are some tips to ensure you are still getting all the nutrition you need:

Plant-based swaps:

Beef – lentils
Chicken – chickpeas/ tofu
Fish – white beans
Milk – oat milk
Iron – eat plant foods rich in iron with foods high in vitamin c, this helps iron absorption
Calcium – fortified plant milks such as almond, oat, soy
If you eat vegan long term, add in a high quality vitamin b12 supplement

Whole grain swaps

It is not essential to choose whole grain options. If you are getting a variety of fruits and veggies you will cover your fibre needs. But whole grains are more nutritious and higher in fibre than their more processed equivalents. Experiment and find some you like.

Bread – grainy/ whole grain bread
White rice – brown rice
Pasta – whole grain pasta/ bean based pasta
White wraps – corn tortillas

Herbs and spices

Herbs and spices add flavour and variety to your meals. The initial cost to purchase them can be high, but a little goes a long way. They will last you for many meals. My tip would be to stock up your spices over time, purchasing something new each week as you build up your selection.

The essentials I swear by for versatility and taste are:

Dried thyme
Paprika
Cumin

From just these three options alone you can create all manner of Mexican, Indian and European dishes.

Condiments

Mustard – a little goes a long way
Mayo – buy in bulk for dressings
Ketchup – if you like
Hot sauce – great for extra flavour and affordable

By focusing on eating a variety of in season fruits and vegetables, basing meals on grains and starches and adding small portions of meat/ fish/ poultry and dairy, you can build a tasty, health-promoting meal plan that is also affordable.

Experiment with different recipes, use what you have, and most of all, enjoy your food!

back to top

Recipes

Breakfast Oats

Serves 3-4

· 1 cup rolled oats
· 2 cups milk
· 2 cups mixed fruit of choice
· Yogurt for topping

Place oats and milk in saucepan. Heat until oats are soft.
Serve with a dollop of yogurt and portion of fruit.

Breakfast fruit toast

Serves 1

· 2 slices whole wheat toast
· 2 teaspoons peanut butter
· 1 banana

Toast bread.
Spread with peanut butter. Top with chopped banana
(Tip: experiment with different nut butters and fruit combinations. I love almond butter and blueberries)

Bean-spread open sandwich

Serves 2

· 4 slices whole grain bread
· 1 can white beans, drained and rinsed
· 1 avocado
· 1 cup salad vegetables of choice, eg chopped tomato, cucumber, lettuce, spinach

Place beans and avocado in a bowl. Mash together until mixed like a chunky spread
Toast bread. Top with bean spread and salad vegetables. enjoy.

Pumpkin and white bean soup

Serves 4-6

· 1 whole pumpkin (technically out of season, but always a cheap staple at the supermarket)
· 1 can cannellini beans – drained and well rinsed
· 1 leek – green part discarded. Washed and chopped
· 1 litre chicken stock or water and salt to taste
· Dried thyme

Chop pumpkin and leek. Add all ingredients into a saucepan. Cover with chicken stock.
Cook until pumpkin is soft. Allow to cool. Blend with stick blender. Sprinkle with dried thyme.
Serve warm with thick slice of whole grain toast.

Pumpkin, pea, spinach, thyme risotto

Serves 4-6

·  1 cup basmati rice
·  1 cup chopped pumpkin
·  4 rounds of frozen spinach (or 2 cups fresh)
·  1 brown onion, finely chopped
·  1 cup frozen green peas
·  2 cups chicken stock, or water and salt to taste

Place all ingredients in a saucepan. Cook over medium heat until rice is cooked and vegetables are soft. Serve warm. Optional – top with grated cheese

Slow-cooker root stew

Serves 6-8

· 1 swede
· 2 potatoes
· 2 carrots
· 2 celery stalks
· 1 brown onion
· 1 parsnip
· 200 grams chunk beef (optional)
· Chicken stock to cover
· Black pepper to taste

Peal and chop all vegetables into large chunks. Place in a saucepan with beef if using. Cover with stock and cook on medium to low heat until cooked.
Serve warm.

White bean, carrot, onion (sage optional) stew over baked spud

Serves 3-4

· 1 can white beans, drained and well-rinsed
·  2 carrots
·  2 stalks celery
·  1 brown onion
·  4 sage leaves, chopped finely
· 1 potato per person

Peal and chop carrot, celery and onion. Place in a saucepan with white beans. Add chopped sage. Cover with water. Cook on medium heat until all vegetables are soft.
While cooking, wrap potatoes in foil and bake in the oven until soft.
Serve potatoes cut open with bean mix as filling. Optional – sprinkle with grated cheese.

Ratatouille and lentil pasta

Serves 4-6

· 1 packet of mixed Mediterranean vegetable: eg. courgettes, aubergines, peppers, tomatoes
· 1 can lentils, drained and well rinsed
·  Chicken stock
·  Pasta for number of people you are feeding

Place vegetable mix and beans in a saucepan. Cover with chicken stock. Cook until soft and soupy.
Cook pasta according to package instructions.
Serve vegetable mix over pasta. Optional – add a sprinkle of grated cheese

Shepards pie with lentils carrots, peas, onion (mince optional)

Serves 6-8

· 1 can lentils, drained and well rinsed
· 1 cup frozen pea
· 2 carrots, pealed and chopped
· 1 can chopped tomatoes
· 4 rounds frozen spinach
· 250 grams lean beef mince (optional)
· 2 large potatoes
· 1/2 cup grated cheese (optional)

Place all ingredients except potato into a pot. Cover with water and cook until vegetables are just soft. Add salt and pepper to taste.
While cooking. Boil and then mash potatoes.
Pour vegetable and beef mix into a baking dish. Cover with mashed potatoes. Sprinkle with grated cheese (optional).
Bake in the oven at 180 degrees for around 20 minutes, or until top is golden brown.
Serve hot.

Cabbage and red lentil dahl over rice (fish optional)

Serves 3-4

· 1/2 green cabbage, washed and chopped
· 1 cup dried red lentils
· 1 carrot grated
· 250 grams fish pie mix
· 1 can diced tomatoes
· 1 cup water
· 2 teaspoons curry powder (or, if you have them, a teaspoon each of: turmeric, cumin, chilli flakes)
· Salt and pepper to taste
· Rice for each person

Place all ingredients in a saucepan and cook until lentils are soft.
Cook rice according to package instructions
Serve over a portion of rice
Top with fresh herbs like coriander (optional)

Chickpea, spinach, tomato stew over rice or pasta (chicken optional)

Serves 3-4

· 1 can chickpeas, drained and well rinsed
· 4 rounds frozen spinach
· 1 can diced tomatoes
· Salt and pepper to taste
· 250 grams chicken thighs, diced (optional)

Rice or pasta for number of people
Place all ingredients in a saucepan and cook until soft.
Cook rice or pasta according to package instructions
Serve vegetables over rice or pasta

Get the latest news straight to your inbox

Choose which newsletter:

Thanksgiving special at STK Steakhouse

Ellie Cox

Posted on

food

STK Steakhouse, known for its vibe dining experience and premium reimagined classic American cuisine, is offering a special Thanksgiving menu, available from Thursday 24th to Sunday 27th November.

Thanksgiving is a special time of year, when friends and family come together and give thanks for everything they’re grateful for. This year give thanks at STK Steakhouse, who is offering an incredible Thanksgiving menu available at both its Strand and Westminster restaurants.

Guests can tuck into STK’s signature turkey with all the trimmings (also available for takeaway & catering) and seasonal cocktails while spending the special holiday with loved ones at the iconic American restaurant. Known for its dynamic, fine dining experience.

On the menu will be a succulent roasted free range turkey served with light and fluffy cornbread, sage stuffing, sautéed green beans with crispy shallots, maple baked sweet potato, Yukon gold mashed potatoes with parmesan crust, classic gravy and cranberry orange chutney (£54 per person). Those with a sweet tooth (and extra space) will be able to order the classic Thanksgiving dessert. Spiced Pumpkin Pie served with candied ginger cream & crunchy caramel honeycomb (£11 per slice).

STK’s Thanksgiving dinner is best enjoyed with a drink in hand and STK has it all. Choose from the comprehensive drinks menu which combines expertly mixed cocktails, a selection of fine wines and both draught & bottled beers.

Book in to STK Steakhouse to catch up with friends and family, give thanks and celebrate Thanksgiving over delicious food & drinks.

Visit https://stksteakhouse.com

Get the latest news straight to your inbox

Choose which newsletter:

Put some welly into Christmas

Ellie Cox

Posted on

food

Tom Kerridge launches his Beef Wellington Box

Michelin-starred chef Tom Kerridge, is launching a luxury Beef Wellington box this Christmas, so why not treat yourself to something special?

The Tom Kerridge Beef Wellington Box is available to pre-order now at www.fromtomkerridge.com for £195 and will be delivered nationwide on December 23rd.

The Beef Wellington Box generously serves four and includes a luxury 1.2kg, 30-day aged fillet of organic British beef, from family-owned Stokes Marsh Farm. With black truffle Duxelle and herb crepe, wrapped in an all-butter puff pastry, alongside a rich red wine sauce and Cumberland pigs in blankets. All you need to do is add your own vegetables. For dessert, enjoy a traditional sticky toffee pudding with toffee sauce and Christmas spiced brandy butter alongside cubes of salted caramel fudge for the perfect sweet finish.

Delivery is included and there are even a couple of recipes for suggested veggie side dishes. For those who are super organised, early bird orders will receive a free foodie gift from Marks & Spencer with any orders placed before November 18th.

A limited number of Tom Kerridge’s Beef Wellingtons will be available to collect from The Butcher’s Tap and Grill in Marlow, pop in to complete a pre-order form. Prices for Beef Wellington collection at The Butcher’s Tap and Grill are £95 (1.2kg beef Wellington and red wine sauce). Beef Wellington orders at The Butcher’s Tap and Grill must be taken before December 18th and the last collection date is December 24th.

Tom says: “Christmas is a time for coming together and sharing food. There is no better luxury dish than a beautifully cooked beef Wellington to celebrate the festive period. Perfect for Christmas Eve or as an alternative to turkey on Christmas Day. Our beef wellington box is designed to take the stress out of Christmas.”

For more details and to pre-order visit https://www.fromtomkerridge.com

Get the latest news straight to your inbox

Choose which newsletter:

November recipes: French Kiss

Round & About

Posted on

food

Cathy Gayner’s Recipes from Le Rouzet – An English Cook in France, is out now, in aid of Age Unlimited. Here’s a taster…

Walnut tart

Prep time: 10 mins
Cooking time: 30 mins
Serves: Four generously

Ingredients

For the pastry:
• 110g butter
• 140g flour
• 30g icing sugar
• 1/4 tsp ground cinnamon

For the filling:
• 20g butter
• 200g golden syrup
• 100g walnut halves
• A pinch of mixed spice
• 100g mixed peel
• Four madeleines (or soft amaretti), crumbled
• One egg, beaten

Method

This is very much part of Le Rouzet menus in the early autumn, when our walnuts are beginning to ripen and every tree seems to have a red squirrel perched in it, noisily eating our supply. It’s like a sophisticated treacle tart, but not heavy, and is really worth making, even if you don’t have large quantities of walnuts to use up.

Put all the ingredients for the pastry into a food processor and mix until the dough forms a ball. Press the dough into a 20cm tart tin with a removable base. Prick the pastry all over really thoroughly, even up the sides (this will prevent shrinkage), then chill in the fridge.

Cook in a preheated oven at 180C/ fan 160/ gas 4 until golden.

Melt the butter and syrup in a pan and stir in all the other ingredients. Pour into the pastry case and cook at 190C/fan 170C/gas 5 for 15 minutes.

Cool in the tin but as soon as you can, loosen the edges of the tart or it will get stuck. Serve with crème fraiche.

Cheese biscuits

Prep time: 10 mins
Cooking time: 10 mins
Makes: 40

Ingredients:

• 250g extra-mature Cheddar, cut into chunks
• 250g salted butter, straight from the fridge, cut into chunks
• 250g plain flour
• Tabasco
• Dijon mustard
• Salt & pepper

Method

I have dozens of recipes for cheese biscuits, but these are the ones the family insist on and I always have some in the freezer, ready to bake.

These amounts fit into my food processor perfectly; don’t be tempted to do more in one go, as it just won’t mix properly.

Put the cheese, butter and flour into the food processor and add 12 shakes of Tobasco, a heaped tablespoon of mustard, 25 grinds of pepper and two teaspoons of salt. (This is just a guide!).

Whizz all this up in the food processor and, as soon as the mixture forms a ball, stop and divide it into three parts.

Lay out three large bits of cling film and put a ball of cheese mixture on to each. With damp hands, roughly shape each ball into a sausage. Then roll up each parcel in the cling film and holding one end tightly, with the other hand, the thumb and first finger forming a circle, ease the dough along
the cling film, so you have a long, even sausage measuring about 30cm long
and 5cm across.

Freeze these parcels until you’re ready to use them (don’t attempt to cut them unless they are very cold; they will end up squashy). When you’re ready to cook, take the parcels out of the freezer and heat the oven to 200C/fan 180C/gas 6. By the time they have reached the right temperature, the cheese sausages will have thawed enough to cut into 2cm slices.

Line a tray with baking parchment and arrange the slices on it. Cook for about 10 minutes until golden brown; you can move them on to a serving plate straight from the oven without them coming to any harm.

They are best eaten on the day they are cooked, but if you have any left over, they freeze beautifully.

Enjoy our recipes? Show us your creations on social media with the tag #RArecipes

See our other recipes

Click here

Get the latest news straight to your inbox

Choose which newsletter:

Join Tom Kerridge’s Pirate Ship

Round & About

Posted on

food

There’s working in the hospitality industry and then there’s working for Michelin-starred chef Tom Kerridge in the hospitality industry, if you’re looking for an opportunity to work alongside one of the best in the business then hop aboard the pirate ship!

The Tom Kerridge Group includes The Hand & Flowers, The Coach, Lush by Tom Kerridge and The Butcher’s Tap & Grill all in Marlow, as well as Kerridge’s Bar & Grill and Kerridge’s Fish & Chips (both London) and The Bull & Bear (Manchester), and with vacancies ranging from bartender through to front of house and all manner of chef and kitchen roles available you’re sure to find one that will help you in your career.

When you join the ‘pirate ship’ you’ll be joining a band of pirates all contributing to the success and growth of the Tom Kerridge Group. Clear lines of progression mean some of the team have forged thriving careers over 20 years and with a policy of promoting from within and nurturing talent you can be assured you’ll get all the support you need.

Tom says: “Working in hospitality is a way of life. At the top level it’s hard work, but the rewards you can get out of it are huge. It’s not just a job, but the chance to learn new skills, travel the world, meet amazing people and be involved in amazing events, for us, it’s a long-term career. Come and join our pirate ship!”

To find out more about the opportunities on offer visit https://careers.tomkerridge.com/

Get the latest news straight to your inbox

Choose which newsletter:

Music & food, the perfect combo

Round & About

Posted on

food

There’s more than just food on the menu at Thame Food Festival on September 24th and 25th

Music & food, the perfect combo

A wonderful celebration of live music magic, sponsored by local company Adactus, is promised at Thame Food Festival where an eclectic line up will span eras and genres.

The dedicated stage will be hosted and presented by the Thame Music Academy where through-out the weekend the Adactus stage will host a variety of local and national musicians. The mix of artists has been carefully choregraphed to appeal to many of the visitors to the festival and gives an opportunity to enjoy true music while soaking up the atmosphere. So, expect a unique blend of blues, rock, pop, reggae, beats, folk and soul.

Based in Thame, Adactus have been helping restaurants to figure out which tech solutions add value for their guests and their employees for over 20 years. A successful hospitality business offers great experiences through their food, service, and the environment they create.

Adactus MD Scott Muncaster said: “Being based in Thame, we love the food festival. So, we are really pleased to be sponsoring the music stage at this year’s festival, with loads of talented musicians performing. See you there!”

Lotte Duncan, Patron and Organiser of Thame Food Festival also said: “People just love the opportunity to chill out and enjoy the live music at Thame Food Festival. The stage is perfectly sandwiched between the FestivAles Pop Up Pub and the Children’s Activity areas, with an area of covered and uncovered seating alongside all the delights of the Artisan Food Market. So, the ideal spot to stop, have a drink, tuck into some food, relax and enjoy the music.”

This year’s event aims to have more than 130 artisan producers alongside demonstrations from many leading chefs and bakers. The event naturally attracts a number of high profile celebrities from both the chef and baking world including Master Chef and Great British Bake Off stars.

The festival is easily accessible from Thame town centre with plenty of free parking if coming from further afield. Entrance in advance is £12 per day (until the 16th September) and all accompanied children under 12 go free.

Find out more

See Thame Food Fesatival’s website for details thamefoodfestival.co.uk

Get the latest news straight to your inbox

Choose which newsletter:

October recipes: Rice up your life!

Round & About

Posted on

food

We’ve teamed up with The Rice Association to offer you some seasonal inspiration to jazz up a store-cupboard ingredient.

National Rice Week is back this September (12-18th September), and to help you Rice Up Your Life we have some delicious and easy new recipes to tempt you to try a new rice dish.

From bomba rice in Arroz De Marisco, Basmati rice in Turmeric Garlic Rice, long-grain rice in Middle Eastern Green Rice with Tofu Kebabs, risotto rice in Risotto Soup and to using leftover rice in Vegan Rice Pudding with Roasted Plums, there’s a new recipe that everyone can enjoy.

All types of rice offer equally good value as they are convenient, full of nutrients, easy to cook and versatile. In fact, rice is one of the few foods that can be enjoyed sweet or savoury, hot or cold and for every meal of the day, even snacks.

To find out more ways to make the most of rice and to discover what’s happening during the week this National Rice Week, visit riceassocation.org.uk and for even more tasty rice recipes, visit riceassociation.org.uk/recipes

Vegan Rice Pudding with Roasted Plums by Samantha Hadadi

Prep time: 5 mins | Cooking time: 15 mins | Serves: 2

For the plums:

• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 300g ripe plums, stoned and sliced
• 1/4 tsp ground cinnamon

For the rice pudding:

• 180g cooked leftover cooked or pouched Basmati rice
• 180-250ml plant-based milk e.g. cashew
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch ground nutmeg
• 2 tbsp maple syrup
• 2-4 tbsp plant-based cream
• Optional: Flaked almonds to serve

Method

Start by preheating your oven to 180C / gas mark four and then prepare the plums. Whisk together the vanilla and maple syrup. Arrange your sliced plums on a lined baking tray, then drizzle with the maple syrup. Sprinkle over ground cinnamon, then toss to coat. Roast until juicy and oozing (around 15 minutes but check at 12 minutes). Set aside.

In the meantime, make your rice pudding. Add the cooked rice to a medium pan, then pour in 180ml of milk, as well as the vanilla, cinnamon, nutmeg and 2 tbsp of maple syrup. Stir well, then heat (on a low to medium heat) until thickened, creamy and the rice is soft (around 10 minutes) – add a splash more milk, if needed. Stir in the plant-based cream until you achieve texture desired.

Serve warm with flaked almonds and the plums and their juices.

Turmeric Garlic Pilaf by Your Food Fantasy

Ingredients:

• 350g Basmati rice
• 2 tsp turmeric
• Two star anise seeds
• Five or six black peppercorns
• Two or three cloves
• 1 inch cinnamon stick
• Two black cardamom
• 4 tbsp vegetable oil
• 1 tsp cumin seeds
• Two bay leaves
• Six or seven cloves garlic (sliced/chopped)
• Large onion (thinly sliced)
• 20g cashews
• 45g green peas
• 15g raisins

Prep time: 5 minutes | Soaking time: 30 minutes | Cooking time: 20 minutes | Serving: 4

Method

Wash and soak rice in water for minimum 30 minutes. Bring 1.2L of water to boil in a large saucepan, add soaked rice, turmeric powder, star anise seeds, black peppercorn, cloves, cinnamon stick, black cardamom, and 2 tablespoons of oil. Gently stir, then let the rice boil for 5-7 minutes.

Once rice is cooked (rice should soft) switch off the heat and drain in a colander. Let it sit for 5 minutes. Heat the remaining oil in a saucepan over medium heat. Add cumin seeds, bay leaves and stir. Add sliced garlic and onion to it and sauté till they are golden in colour. Add cashews and sauté again.

Now add peas and sauté again. Cover the pan with lid and let peas cook for 3-4 minutes. Add raisins and sauté. Add cooked rice and mix well. Cover the pan again and let rice steam for 3-4 minutes.

Switch off the heat and serve the rice hot. Enjoy!

Enjoy our recipes? Show us your creations on social media with the tag #RArecipes

See our other recipes

Click here

Get the latest news straight to your inbox

Choose which newsletter:

Louis Likes… The Crazy Bear Stadhampton

Round & About

Posted on

food

In the first in a series of dining out reviews, ten-year-old Louis Savage samples the hospitality on offer at The Crazy Bear in Stadhampton.

My driver and I arrived at The Crazy Bear and it was busy. Outside were two bears and the reception was a London bus. We decided on the Thai menu which meant we had to eat inside. This was a shame we couldn’t eat in their extraordinary gardens.

A waiter took us downstairs where there were mirrors on the ceiling. We were seated in the corner of the restaurant on a table with a sofa as my chair, which I thought was cool. We had some Thai prawn crackers to start with which had plenty of spice.

There weren’t loads of drink choices for kids, but there was Coke, lemonade and apple and orange juice. But my driver had a beer and he said there were lots of choices for wines, champagnes and beers.

For starters, we shared some Cotswold chicken satay. My driver had some crispy rice paper and duck spring rolls. I ordered some crispy salt and pepper king prawns which turned out to be very very crispy!

For mains, I had a dim sum – this type of dough which is wrapped around lots of things such as prawn, pork, prawns and pork and fish. My driver had some chargrilled lamb cutlets that were super nice (a bit better than my dim sum to be honest) as well as some egg fried rice.

For dessert my knickerbocker glory had delicious strawberries on super-smooth whipped cream, then more strawberries in a delicious puree with strawberry ice cream under it and then vanilla ice cream.

Food: 6.5/10 Style: 9/10

Find out more

crazybeargroup.co.uk

Get the latest news straight to your inbox

Choose which newsletter:

Star Q&A: Tom Kerridge

Liz Nicholls

Posted on

food

Michelin-starred chef & dad Tom Kerridge, 49, chats to Liz about life, loves and his Full Time Meals campaign with Marcus Rashford.

Q. Hi Tom! As this month is our education supplement, I wonder, did you enjoy school? “I loved school but it wasn’t necessarily the right thing for me. I had fun hanging out with mates but the academic system of remembering things and then repeating them wasn’t right for me. I felt much more at home at culinary college, vocational learning. I’m a using my hands, getting things done kind of person. But our son Ace loves school; he’s six so he’s making friends and loving it every day.”

Q. Your charity campaign with Marcus Rashford is very admirable; what’s your mission? “The big thing I’ve been involved in with Marcus is trying to end childhood poverty, trying to make sure kids from disadvantaged backgrounds are given those equal opportunities irrespective of their financial background. It shouldn’t matter where you’re born or what your background – I’ve love people from families who are struggling not to know: don’t be duped into believing you’re part of a system – believe you can achieve anything for yourself. The Full Time Meals campaign that we’ve put together is about using pocket-friendly ingredients and it’s for beginners or people who can’t or haven’t spent lots of time cooking before. It’s about confidence, which means less time cooking.”

Q. What’s the most surprising thing that fatherhood has taught you? “How hard it is! Parental guilt is a massive thing. I never thought I’d feel caught between two worlds, professionally and personally, paying your bills then the guilt of not being at home. Finding that balance is very difficult. Everybody feels that – but as long as the kid’s all right you’re doing all right!”

Q. Did lockdown highlight your love for your community? “We’re very lucky to live in Marlow. It’s quite an affluent town but it’s also very loving and giving, a very supportive environment. But it does also have its share of people who are needy and vulnerable in society. We made 1,000 meals a week for people from all different backgrounds who you wouldn’t normally see. It was incredibly worthwhile.”

Q. How are your dogs getting on? “Really well thanks. We’ve now got a French bulldog rescue called Zee and a puppy Labrador called Diddler. Marlow woods and common are great places for dogs – it’s like dog heaven with rope swings on trees.”

Q. What’s the first meal you cooked that blew your mind? “Spaghetti bolognese is one of those first meals everybody else cooks. I still adore it, especially if it’s been made the day before to allow the flavours to mature. My wife & I constantly argue over whether to put carrots in; I’m in the ‘carrots in’ camp.”

Q. What would you choose as your last meal? “It’s gotta be something brilliantly British like fish and chips or maybe roast beef and Yorkshire pudding.”

Q. What kitchen gadget could you not live without? “It’s always the simplest things that are the best, like a great knife and a good wooden chopping board. Or one of those speed peelers that works really well.”

Q. You look so fit & well – do you have any guilty pleasures? “You’re very kind but I have a daily battle like everybody else. My world is full of food which makes it very very difficult, no matter where I am in different spaces. I feel guilty about eating all of it! I basically try to go to the gym four or five times a week if not more to offset my eating. I give myself specific long-term goals. It used to be swimming a mile or doing heavy deadlifts – I like something to work towards.”

* For more about Tom, his restaurants and the Full Time Meals campaign at tomkerridge.com

Tell us your local news here

Get the latest news straight to your inbox

Choose which newsletter:

Star Q&A: Ainsley Harriott

Liz Nicholls

Posted on

food

We chat to chef, TV presenter & dad Ainsley Harriott MBE, 65, about love, laughs & living well.

Q. Hello Ainsley! You’ve been cheering the nation up for decades. Do you work hard to take good care of your mental health or are you blessed with being a naturally positive person? “I think people who know me would say that I’m lucky enough to be naturally positive and I genuinely like to have a good laugh whenever possible. I shrug off disappointments fairly easily – it comes from years of following Arsenal…”

Q. What’s the first meal that blew your mind? “I remember my dad regularly taking us all to a Chinese restaurant in Soho when I was a kid. It was a much rarer experience in those days and I loved those meals.”

Q. You’ve had so much success as a writer. Whose books do you love? “Maya Angelou’s I Know Why The Caged Bird Sings has always been an important book to me. As for cookbooks, I’ve always enjoyed anything by Ken Hom.”

Q. We’ve been loving watching your travels on your shows. If you had to pick anywhere in the world, where is your ‘happy place’? “Well, I just returned from a fabulous break at the Coral Reef in Barbados. It’s where I go to really relax, so I guess you could definitely call it my happy place.”

Q. Is there anything you don’t eat? Either because it gives you the ick or you steer clear of? “I’ve no idea why, but the only thing that disagrees with me is cucumber.”

Q. What kitchen gadget could you not do without? “I wouldn’t like to be without my late mum’s dutchie pot.”

Q. What’s your favourite piece of music? And what’s your first memory of music? “Picking one piece of music is impossible, of course, because it completely depends on your mood. I love a bit of Nina Simone – but then again, I often have Classic FM playing throughout the day. My earliest memory of music would be sitting under the piano while my dad, who toured the world as a professional musician, was playing.”

Q. What piece of advice to give to any parent trying to make ends meet in terms of feeding the family? “Plan and stick to a menu for the week. It helps to avoid waste and ought to reduce overbuying.”

Q. Finally, if you could make one wish for the world, what would it be? “The same as everyone else: an end to all the constant conflict and all the human misery that goes along with it.”

Tell us your local news here

Get the latest news straight to your inbox

Choose which newsletter: