AUGUST 2019 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS - Creed Foodservice
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AUGUST 2019 THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS 5 023616 476309
k
Ingredients
Afternoon TfroeamWAeuge ust
takes placering an ideal Food Features Favourites
12-18, of fe to promote
opportunit y case your 05 EAT THE
07 CUSTOMER
and show ng. SEASON -
Broad Beans PROFILE - School 04
of feri 08-09
lunches livestreamed
11 HOSPITALITY
READERS’ LIVES
NEW FROM COOKS CALENDAR
- Service with(out)
COUNTRY RANGE a smile? PLATE ARRIVALS
For starters... 23 ON THE RANGE
with Kim Hodgen,
Naked Cake Tea Room,
Devon
31 COUNTRY CLUB
- Win a Kitchen Aid,
Shape up with
Gabby Allen, Plant
milk recipe booklet
As national institutions go, 29 SIGNATURE
afternoon tea has to be one DISH - Gabby Allen 40 RAISE THE BAR
of my favourites. There’s just - No way Rosé
something so refined and
decadent about nibbling on 33 DICKSON’S 15 HEALTH
dainty little sandwiches and DIARY & WELFARE -
Vegan manual
fancies, washed down with
34-35
and training
programme for
lashings of steaming tea – care caterers
and perhaps the odd glass MELTING POT
- Hotel Breakfast
of fizz!
For operators, afternoon tea offers a lucrative opportunity to fill an
otherwise quiet day-part – and it’s not reserved for big hotels either.
17 EDUCATION
- Cambridge uni
joins the swarm
of interest in insects
41 THE
MARKETPLACE
Pubs, cafes and restaurants are getting in on the act, and the sky is - Classically delicious
the limit when it comes to choosing what to put on your tiered stands,
as traditional elements such as scones and cucumber sandwiches
18-20
CATEGORY FOCUS
make way for exciting new additions. Our Category Focus (page 18) - Afternoon Tea
is packed with tips and ideas on how you can brew up profits from
afternoon tea.
If you’re planning to bake your own cakes and pastries, then the top prize
37 FIVE WAYS 25 SPECIAL
TO USE - Panko FEATURE -
on our Country Club competitions page will be of interest. We’re giving
49
Breadcrumbs How to promote
away a fabulous Kitchen Aid Artisan stand mixer. See page 31 for more your business at
details on how to enter.
You’ve probably guessed from our balloon-themed cover, that we’re
51 FOOD
FOR THOUGHT
a food festival
32 MCA -
Maximising
ADVICE
FROM THE EXPERTS
- How restaurants
- Inspirational can meet government
going ‘sunny side up’ with a look at the best hotel breakfast ideas in recipe ideas for
quieter times
standards to cut
our Melting Pot feature on page 34. Late Summer menus calories by 20%
With the festival season in full swing, our Special Feature looks at how
food businesses can promote their wares to revellers (page 25), and our 42-43
GREEN GAUGE -
Customer Profile shines a spotlight on an innovative collective of primary Guardians of grub
schools, which is excelling in school
meals uptake. 44 FOOD &
INDUSTRY NEWS
Keep creating a stir!
Contact us...
EDITOR Janine Nelson editor@stiritupmagazine.co.uk JULY 2019
WRITER Joanna Marshall THE COUNTRY RANGE GROUP MAGAZINE FOR CATERERS
JUNE 2019
SUBSCRIPTIONS Telephone: 0845 209 3777 LoRbsoctekr
THE COU
NTRY RANG
subscriptions@stiritupmagazine.co.uk
E GROUP
MAGAZIN
E FOR CATE
RERS
GET
TI N G
Fisforhin g How to' Panda'
DESIGN & PRINT Eclipse Creative to kiddie consumers
SN AP
new
ideas
PY
Reoftuthern the new wave of
l
FRONT COVER Photographed by David Sykes Mackere sustainable seafood
www.davidsykes.com
TV chef
Allegra
Tee-totally McEvedy
terrific
quenching demand
talks catering
with a conscience
for
grown up soft drinks
As part of our environmental policy this magazine is printed using
vegetable oil based ink and is produced to high environmental Geł Cultured
standards, including EMAS, ISO14001 and FSC® certification. Fermented food for
the care sector
Our editorial
@stiritupmag Visit our website for lots more
partners... advice, inspiration and recipes!
www.stiritupmagazine.co.uk
AUGUST 2019 3
COOKS CALENDAR
COOKS CALENDAR
READERS' AUGUST
LIVES 5 Summer Bank Holiday 22 World Plant Milk Day
worldplantmilkday.com
(Scotland and Republic of Ireland)
24 - NOTTING HILL
12- TEA WEEK
NATIONAL AFTERNOON
26 CARNIVAL
18 www.afternoonteaweek.com
26 BANK HOLIDAY MONDAY
16 NATIONAL
(ENGLAND, NORTHERN
IRELAND AND WALES)
RUM DAY 31 - Scottish Food &
22 NATIONAL BURGER DAY
nationalburgerday.co.uk
15 Sept Drink Fortnight
fooddrinkfort.scot
1. NAME: Ben Ashworth
2. JOB TITLE: Chef-owner
SEPTEMBER
3. PLACE OF WORK: The Boathouse 1- SOURDOUGH 21 – BRITISH FOOD
Bar & Restaurant, Windermere Marina,
Cumbria 30 SEPTEMBER
sustainweb.org
6 Oct FORTNIGHT
www.lovebritishfood.co.uk
4. TYPICAL WORKING HOURS:
1 - 30 National Organic Month 19 - LUNCH! TRADE EVENT FOR THE
20 www.lunchshow.co.uk
40 hours FOOD-TO-GO INDUSTRY EXCEL, LONDON
soilassociation.org
5. HOW LONG HAVE YOU WORKED
IN THE CATERING INDUSTRY?
28 years
6. MOST INTERESTING FACT
1- SPECIALITY AND FINE FOOD
3 www.specialityandfinefoodfairs.co.uk
FAIR, OLYMPIA, LONDON 28 Macmillan World’s
Biggest Coffee Morning
coffee.macmillan.org.uk
5 Food,
ABOUT YOU: I’m a lifelong Man Utd
fan and had a season ticket when I lived
in Rochdale where I’m from, but due to
Retail & Hospitality
Expo Ireland, Citywest, Dublin 2
30 – THE
SHOW,
RESTAURANT
my location, now I have a season ticket
foodhospitality.ie Oct therestaurantshow.co.uk OLYMPIA LONDON
at the mighty Barrow AFC
Korea
7. FAVOURITE CUISINE:
Asian and British
8. SIGNATURE DISH: So u t h
Hake, minted peas, chorizo butter. Kimchi A spicy and sour side dish
It’s been on the menu for six years. of fermented vegetables, often including
I sometimes change the hake to salmon cabbage. Without Kimchi, a dinner in
Delivering on-trend dishes from around the globe South Korea is incomplete
9. MUST-HAVE KITCHEN GADGET:
Robot Coupe Bibimbap The best-known Korean
South Korea boasts the world’s
10. TOP CULINARY TIP: dish, made by mixing cooked rice, vegetables,
fastest internet connection, the pickled Chinese radish, carrot and mushrooms
Make sure you taste everything for busiest air route on Earth, a
seasoning. Never add too much. You can together, like an attractive salad
always add more but you can’t take away leading entertainment scene –
and food that’s making waves Nakji Nakji Bokkeum
11. WHO IS YOUR INSPIRATION across the globe. Bokkeum
AND WHY? My first head chef, Tony The apparent South
Lones, my mum for being a full-time Cuisine from this East Asian nation is
Korean love affair with
carer to my dad in her 70s, I don’t know punchy and bold flavoured. Fermented octopus, extends to
how she does it and, on a daily basis, foods are common and rice is present at chopped octopus,
my wife Tracey and two beautiful girls all meals, where dishes are served together stir-fried with assorted
Millie & Eleanor and shared. vegetables,
12 FAVOURITE COUNTRY RANGE in a red chilli paste
Tornado Potatoes French
INGREDIENT AND WHY? fries with a twist, literally. Potatoes are cut
We use a lot of Country Range ingredients, Soondae
such as Country Range whole and ground into spirals, spread out over sticks, fried A unique dish of pig’s intestines stuffed with
spices, ketchup, English mustard and in hot oil and doused in MSG seasoning noodles, pork blood and barley. Said to be chewy
mayo for our secret recipe burger sauce on the outside, soft and flavourful on the inside
Kan Poong Gi South Koreans
love fried chicken, especially the spicy, Mul Naengmyeon A bowl of
garlicky type. Chicken pieces are marinated, thin, chewy noodles made with buckwheat,
double deep-fried and covered in a chilli potato and sweet potato starch, served in ice!
oil-based sauce Warning – this dish may cause the shivers
Yook Hwei Steak tartare seasoned Haejangguk Known as ‘hangover
with sesame oil, soy sauce, sugar, spring stew’, this beef broth consists of meat and
onion and Korean pear. Topped with an offal, cabbage, rice, congealed cow’s blood
egg yolk for subtle sophistication and soy
4 AUGUST 2019
t th e s e as
EAT THE SEASON
E a
By George McIvor,
chairman of
on The following recipes have all appeared
in ‘masterchefs’.
The Master Chefs
3
of Great Britain 1
The Master Chefs of Great
Britain was formed in 1980
to provide a forum for the
exchange of culinary
ideas and to further the
profession through training and the 1. Broaden your horizons 3. Scot Hot
guidance of young chefs. In addition, the Broad beans, asparagus and peas make
Take inspiration from the Middle East with
association seeks to promote all that is best the ideal vegetable garnish for this Royal
this flavoursome Creedy Carver duck breast
about British cuisine and produce. We are of Loch Duart Organic Scottish Salmon
served with duck fat pomme Anna, kibbeh,
delighted to be working with Country Range dish with Madras spices and gingered
wild garlic, peas, broad beans, white
and providing information and recipes for fish essence.
asparagus and dukkah.
their Eat the Season feature.
We are looking forward to the final of Young
Master Chef at Sheffield College and our
annual lunch at Trump Turnberry on BROAD 4. Full of beans
Broad beans combine with
BEANS
November 11. foraged girolles and carrot
For more information on the association and solferino to add texture and
the competitions and training opportunities colour to a fillet of dry aged
we provide contact masterchefs@msn.com. Scotch beef with its own
stovie cake (Scottish dish
based on potatoes).
Official tasting notes
By New Covent Garden Market, the UK’s
leading wholesale fruit and vegetable
market www.newcoventgardenmarket.com 4
Properties: Broad beans or fava beans
are a hardy and versatile ingredient, well
known for their health benefits.
2. Minted
Usage: Broad beans should be podded This seared wild pigeon breast, wrapped in
unless they are very young and tender.
parma ham, works beautifully with peas and
They also have a bitter inner shell around
broad beans, pak choi and chicory, in mint cream.
each bean which can be removed after
parboiling. Older, larger beans have thicker,
tougher shells, which are best removed.
They are best used when steamed and
2 Recipes supplied by: to Inspire 2018
tossed into a salad, or try mashing them 1. Marcel Tully 3. David Auchie of South
and spreading on bruschetta with a of Kinloch Lodge Lanarkshire College
squeeze of lemon. 2. West Suffolk 4. David Hunt
College’s winning of Inspire Catering
Notes: Broad beans are a good source of dish from A Passion
protein, fibre, vitamins A and C, potassium
and iron. Visit www.stiritupmagazine.co.uk/
recipes for full recipes.
ALSO IN SEASON:
Chillies Kohlrabi Raspberries Courgette Plums Cucumber
AUGUST 2019 5
In t r od u ci n g
NEW HEINZ
SALAD DRESSINGS
NO ADDED
PRESERVATIVES OR FLAVOURS
stra
wbe
rr
blac ies, blu
kbe ebe
rrie rrie
s s,
honey, mustard lemon, red grapes garlic, tarragon, garlic, cheese, herbs
lemon zest, black pepper,
thyme dried bell pepper
The new Heinz Salad Dressings are available in six core and innovative flavours.
In an easy to squeeze 800ml bottle, Heinz Salad Dressings are packed full of flavour
and are a great way to elevate your salads this Summer.
@KraftHeinzFSUK
Alia Choudrey and Oscar John
CUSTOMER PROFILE
Slucnhcoholes / School m
take-up is eals
hig
of 1600 c h: out
LIVESTREAMED
hildren,
1300 hav
e school
meals
Top 3 dishes on t he menu:
>> School caterers (and parents) are always looking 1. LEEK AND MUSHROOM
for ways to entice children to try new things – and MAC ‘N’ CHEESE
a school federation in east London has come up with 2. HOMEMADE CHICKPEA
a very innovative and hugely successful approach. AND POTATO SAMOSA SERVED
WITH MANGO CHUTNEY
The New Wave Federation comprises The eating environment is equally important AND BASMATI RICE
three primary schools in Hackney, and their and falls under the remit of the business
3. BALTI CHICKEN, INDIAN
catering teams prepare meals for over manager, Alia Choudhry.
FRAGRANT RICE AND ROASTED
1,000 hungry youngsters every weekday. “When the federation was formed, I started CAULIFLOWER AND CARROTS
The school is absolutely committed looking at the fabric of the catering units
to creating healthy and
exciting meals for the
to see how we
could improve
Top 3 dessert s:
pupils – and the catering Our three teams are the layout of 1. CHOCOLATE AND
teams livestream videos willing to push the boundaries the kitchen and
BEETROOT CAKE
preparation areas
to encourage them to and serve food in a way that
give new dishes a go. and the flow 2. GRANOLA TOPPED GREEK
children feel they are being of our service. YOGURT WITH SUMMER BERRIES
Oscar John, catering totally catered for.
operations manager for “We moved 3. POLENTA AND ORANGE
the federation, explains: away from DRIZZLE CAKE
“When we put a new dish on the menu old-fashioned metal serving tins and made
we make a five minute video, which we the service area much more colourful
livestream during assembly. It builds and upmarket. Country Range products feature in many
anticipation and it’s unbelievable how of the dishes. “I use a lot of Country Range
“We wanted it to say ‘this part of your school
Chick Peas,” continues Oscar. “They’re such
powerful visuals can affect children when day is just as important as your learning’. a versatile product. We use them in our
it comes to food! The school is very big on We refer to the design as an ‘airport look’ samosas, mixed bean salads and also to
technology and the pupils get so excited with hot plates and ceramic dishes in bright make hummus. Our samosas are served with
because they saw how the food was made. colours, and overhead lights to keep the Country Range Mango Chutney, and the oats
It blows their minds!” food warm. We also dropped the levels of and Greek yogurt in our granola dessert
the serving counters so the children could are Country Range too.
He continues: “Our three teams are willing
see better.”
to push the boundaries and serve food in a “The great thing is that a lot of the products
way that children feel they are being totally Careful consideration is also given to the come in different sizes which is really
catered for. We want them to see their meal presentation of food, with fish and chips, important when you’re on a tight budget.
as exciting rather than functional, and we for example, being served with fresh parsley You don’t want to open a massive tin and
communicate with them on a regular basis. and lemon wedges. throw half of it away.”
“We also host cooking classes, where they Independent salad bars offering a variety
learn to make things like pizzas, bread, of different salads has proved hugely
smoothies and kimchi. It’s really important successful, and a sound system playing Country Range
that the children get to know the catering music appropriate to the food being served Chick Peas
team and have an understanding of where when we celebrate particular dishes from Pack size : 3kg
food comes from.” different countries or to mark celebrations.
AUGUST 2019 7
Our new
NEW FROM COUNTRY RANGE
‘F ab F o ur’
>> Cheesecake regularly tops the list of the >> A form of cheesecake A more modern version is found in
nation’s favourite desserts. It seems we can’t may have been a popular Forme of Cury, an English cookbook
get enough of their creamy yumminess! dish in ancient Greece from 1390. On this basis, chef Heston
even prior to the Romans’ Blumenthal has argued that
This month, Country Range is launching three cheesecake is an English invention.
adoption of it with the
delicious new cheesecakes, plus a gorgeous
conquest of Greece, Modern commercial American cream
mousse cake, which are all frozen and pre- according to Wikipedia. cheese was developed in 1872, when
portioned into 12 slices for convenience. William Lawrence, from New York,
The earliest attested mention of a
accidentally came up with a way of
cheesecake is by the Greek physician
T he tantalising flavours are: Aegimus (5 BC), who wrote a book on
the art of making cheesecakes.
making an “unripened cheese” that
is heavier and creamier.
• Triple Chocolate Cheesecake • Salted Caramel Cheesecake
• White Chocolate and Raspberry • Chocolate and Cherry Mousse Cake
Cheesecake Pack size: 12 Pre-portioned slices
Triple Chocolate new
CHEESECAKE
>> A delicious and decadent cheesecake made with
Belgian milk and dark chocolate, white chocolate and
swirls of chocolate sauce on a chocolate biscuit base.
n ew
Ca
ke
sse
>> A rich and creamy
Belgian chocolate
Mou mousse with a layer of
Chocolate and Cherry
cherry sauce on a light
chocolate sponge base.
Finished with chocolate brownie
pieces, cherry sauce and dried
cherry pieces.
8 AUGUST 2019
NEW FROM COUNTRY RANGE
n ew White Chocolate and
Raspberry CHEESECAKE
>> A heavenly flavour combination of white
chocolate cheesecake and dried raspberry pieces
on a digestive biscuit base. Beautifully finished with
a raspberry swirl and white chocolate chunks.
>> A smooth and creamy
salted caramel cheesecake
n ew
made with vanilla
cheesecake filling and
Salt
ed
salted caramel ripples on
a crunchy chocolate chip
Cara
biscuit base. Topped with
a layer of salted caramel,
me l Chee secake
chocolate sauce and
decorated with chocolate and
caramel flavour chocolate chips.
ds Report
e n u & Food Tren
According to
M C A M ga trend,
is a n o ve rarching me
2019, indulg
en ce one of the
w o ff the back of
continuing to
g ro a ‘treat’.
fo r e a ti n g out, to have
s
core reason e industry in re
cent years, and
even
standards of th s.
indulgent item
The heightened e prem iu m an d extravagant
d to mor
months, have le
PREMIUMISE YOUR PUDDS
>> Whilst a slice of cake or mousse cake is delicious on its own,
have you thought about premiumising your offer?
Not only does it enhance the dining experience, it’s also a brilliant way of increasing your profit margin.
Here are some ideas to help you elevate your sweet t reats:
Add a scoop of Country Range Dairy Vanilla Ice Cream, Country Range Triple Chocolate
Chunk or Dairy Strawberry Ice Cream (all available in 4litre tubs)
Add a swirl of Country Range Dairy UHT Whipping Cream (pack size: 1litre)
topped with some white chocolate chunks
Make an easy raspberry sauce by liquidising some Country Range
Frozen Raspberries and swirl on the plate. Add a few whole
raspberries, finished with a dusting of icing sugar
Other frozen fruits in the range to try are Country
Range Frozen Strawberries and Country Range
Frozen Summer Berry Mix (pack size: 1kg)
AUGUST 2019 9
‘Service
HOSPITALITY
With(out)
a Smile?’
Almost two
thirds (62%
) of
workers do
not
>> A “disproportionate” number However, the report acknowledged the work think the se
ctor
of hospitality workers suffer done by organisations such as Hospitality looks after
Action in supporting workers with mental its
with mental health problems, Trade Charity, assist employees
health issues, but stated that “provision of
according to a new report by mental wellbeing support is still patchy and
both businesses
the Royal Society for Public inconsistent across the wider sector, and the
and employees to promote
Health (RSPH). measures to ensure better mental
prevalence of mental health problems in the
health and wellbeing in the workplace.
workforce remains concerning”.
‘Service With(out) a Smile?’ looks at the “As a trustee of Hospitality Action, I have
mental health of hospitality workers and In response, Kate Nicholls, chief executive of
seen first-hand the dedicated efforts that are
found that 81% of UK chefs have experienced UKHospitality, said: “Hospitality is a dynamic
being made to develop employee assistance
poor mental health during their careers. industry where careers can be fun and
and support.”
rewarding but these findings are obviously of
The new research claims there is a lack of concern. Many of our members already have
awareness amongst employees about any practices and programmes in place to support The RSPH report
support that is available to them, and that, those dealing with mental health issues, but
for many, there is no support on offer at all. it is clear that more needs to be done –
made the following
especially if we are to encourage more British recommendations:
workers to consider a career in a sector with
• Employers should put in place systems
Fast facts an increasingly acute labour shortage.
and processes that protect mental health
“Whether it and wellbeing,
Hospitality is the third biggest
employment sector in the UK
is to address Many of our members already have including: Regular
internal or one-to-ones
external
practices and programmes in place
The working culture of the between managers
hospitality sector is currently matters that to support those dealing with and employees;
stressful and demanding; three quarters lead to a mental health issues, but it is clear mental health first
(74%) have reported being verbally stressful work that more needs to be done aiders; training,
abused by a customer environment, such as the RSPH
these results Level 2 Award
As a result, many employees report
reiterate that we as an industry must work in Understanding Mental Wellbeing
poor mental health and wellbeing,
faster to provide our valuable and committed
with one in five (20%) reporting severe staff with the support they need. In the • Improved enforcement of employment rights
mental health problems they believe workplace in particular, staff abuse from • Further research is needed into what
to be a direct result of their job customers or colleagues should never be hospitality can learn from best practice in
Almost two thirds (62%) of workers tolerated and businesses must always act workplace wellbeing within other sectors
do not think the sector looks after firmly to protect staff.
its employees “By integrating this thinking into business
The mental wellbeing support strategy and investing more in supporting To read the full report, visit https://
available for workers is inconsistent, resources, businesses can show they are www.rsph.org.uk/uploads/assets/
and where it is available there is limited serious about offering their staff a safe work uploaded/a1a13a15-0c56-484c-
awareness amongst employees environment. We work closely with charities a5e5b5434d92e136.pdf.
such as Hospitality Action and The Licenced
AUGUST 2019 11“ YOU KNOW
WHAT YOU’RE
GETTING WITH
EAT
HELLMANN’S, GR
FOR QU AL IT Y
CONTROL EVERY
SINGLE TIME.”The perfect adult soft drink or mixer,
made with real fruit juices and our own
natural spring water from our farm!
We hope you enjoy them!
7 flavours available including:
Apple & Rhubarb, Elderflower Pressé, Strawberry & Mint, Blackcurrant Crush,
Fiery Ginger Beer, Raspberry Lemonade & Traditional Lemonade.
Available in 330ml, 750ml glass & 425ml PET bottles
/radnorhills @heartseasefm heartsease_farm www.radnorhills.co.ukVegan manual and
HEALTH & WELFARE
training programme
for care caterers
A comprehensive and the care sector, they are also given
easy-to-follow manual to help extensive coverage in the guide. Most
people diagnosed with coeliac disease
make it easier for care staff to Ms Murray, who is also head of nutrition
are over 50 years of age.
cater for many different diets at Sunrise Senior Living, said that the guide
has been praised by the NACC. The guide is being sent out free-of- will be a great resource for those preparing
charge to all establishments on VfL’s vegetarian and vegan food.
The ‘Dietary Diversity in the Care Sector’ UK List– a directory of care organisations
that have pledged to cater well and Ms Murray went vegetarian for a month
guide was created by charity Vegetarian
ethically for older vegans or vegetarians earlier this year and has since incorporated
for Life (VfL) after new research showed
in their care. more meat-free meals into her diet. She
that the number of vegans in UK residential
said: “After a month of new cookbooks and
care homes has risen 167% in the past Guidance is given on how to adapt the eating vegetarian food I can honestly say I
five years.
recipes for enjoyed every minute. I felt more energetic
Staff from a different diets and the discipline was also good although
representative
The guide will be a great with clear as a nutritional therapist I already am very
sample of 1,000 resource for those catering for symbols for aware of the effect of food on the body.
UK care homes those in care who are each, making
“The guide will be a great resource for
took part in the it simple and
research,
vegetarian, vegan or need straightforward
those catering for those in care who are
commissioned by specific dietary requirements. to follow. Last
vegetarian, vegan or need specific dietary
requirements.”
VfL. When asked but not least,
what support they most needed to cater for best practice Amanda Woodvine, chief executive of
vegetarians or vegans, care staff highlighted in ethical dilemmas is offered – including Vegetarian for Life, said: “We are excited
that their most sought-after resources were when a vegetarian asks for meat. about launching this guide and training
recipes and meal plans. programme, because we know it is
The guide has been praised by Sophie
going to make catering for special diets
With allergies, intolerances, and autoimmune Murray, deputy chair of the National
a lot easier.
diseases becoming increasingly relevant to Association of Care Caterers (NACC).
“Whether the reason for
a person’s dietary choices
The guide is is medical, religious, or
being sent ou t philosophical beliefs,
we have a duty to cater
all
free-of-charge to for everyone in an
es tablishmen ts on inclusive way.
VfL’s UK List “So, the guide and
half-day training sessions
are aimed at making it simpler
to do that.
“This is, of course, a guide
only – the best way to find
out what is suitable for
a service user is to ask
them. No one knows
more about their
dietary, religious or
philosophical needs
than they do.”
Visit vegetarianforlife.org.
uk/resources/publications
to download a copy of the
guide, or order from the
charity on 0161 257 0887.
AUGUST 2019 15U n i jo i n s
Ca m b r i d ge t i n i n s e c t s t h e
EDUCATION
swar m o f i n t e r e s - Buffalo w orm and cricket fa lafe l feature on the menu at
Ca m bridge in sect-ba sed Formal Hall
the first University of
As part of their commitment to On the menu, the starter included
sustainability, the University of ‘beans on toast’ which comprised
of white beans in spiced tomato,
Cambridge Catering Manager’s paprika and herbs. The majority
Committee (CMC) has hosted of the diners liked the crunch the
mealworms added to the texture.
a unique event to embrace
entomophagy – the practice The toasted crickets in the main
course risotto brought different
of eating insects. responses. It was a ‘Marmite moment’.
Some diners loved the slightly bitter
The ‘Formal Hall’, as the name suggests, was Umami taste of the insects with the
a formal dining affair steeped in ancient history deep mushroom flavours and truffle
and tradition. However this latest event was oil. And to end the meal, we were
a complete departure from the usual classic pleased to see the dessert of fresh
menus. The three-course tasting menu included honeycomb and bee pollen was a hit,
cricket falafel, roasted crickets, grasshoppers especially to those with a sweet tooth. Here in the UK many establishments already
and mealworms. Buffalo worm was also featured, offer insects on their menus. London’s first
which is the larvae of Alphitobius Diaperinus The feedback following the Formal Hall was very insect bar opened in October 2016 at Carousel
(a species of beetle), known to be extremely positive. All students loved the night and enjoyed in Marylebone. Most edible insects are from
nutritious due to their high protein and low-fat the opportunity to taste alternative foods. The use Holland, however some are produced in Devon
percentage. All insects were
pre-cooked and a powder
form of the insects was
also added to dishes.
“ The feedback following
the Formal Hall was
“ of insects as an alternative
protein source was very well
received. The idea of eating
‘bugs’ in every meal is by no
and the Lake District and then distributed
throughout the UK. 38 UK firms have asked
for approval to raise insects as food for human
consumption. And it doesn’t stop at food –
means for everyone, but the
Ivan Higney, very positive. idea of snacks and a protein
Ant Gin is also produced in Cambridge.
catering manager at supplement were well It seems there’s a swarm of interest in the
Darwin College and chairman discussed. In response, the popularity of the Eat possibility that insects could become a more
of the University of Cambridge Grub cricket bars and flavoured toasted crickets established part of our diet in the future.
Catering Manager’s Committee said: increased the following week.
Bill Brogan, chairman of the Food Service
“After the adoption of our progressive On reflection, we will continue our sales of insects Managers Group at the University of
sustainability platform, we have been as snacks and use some insects on our menus Cambridge, commented: “The main aim of the
consistently looking for ways to increase our but only as an ingredient to enhance a dish. tasting session was to start a discussion about
plant-based food offer, whilst also reducing our For example, to add texture. the role that insects might come to play in our
use of ruminant animal products such as beef diets over time. While many people still feel
and lamb cattle. We’ve delivered many new We are excited to host another insect tasting queasy at the thought of eating a plate of
initiatives in line with our sustainability aims, and Formal Hall next year to maintain the interest beetles or a deep-fried grasshopper, in many
when insects were suggested as an alternative and awareness for alternative sustainable other cultures, the practice of eating insects
source of protein, we decided to create the first protein sources.” is completely normal.
ever insect menu for a University of Cambridge
The University of Cambridge isn’t the first “We’re not going to start serving insects to
Formal Hall which took place on 12th June.
to recognise the nutritional appeal of insects. students at dinner full-time, but we do want
According to the United Nations Food and to want to encourage new thinking about
Agricultural Organisation, an estimated two billion the challenges that we face when it comes
people eat insects as part of their normal diet. to how we get our food.”
The three- Roughly 2000 species have been
course tasting
identified as edible.
menu included
cricket falafel,
roasted crickets,
grasshoppers and
mealworms.
a
lhotr
. Ma
ayS
Vin
by
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oto
Ph
AUGUST 2019 17&
CATEGORY FOCUS
innovative
ideas to
maximise
the Afternoon
Tiffin Tea Week
opportunity
Tea terminology
‘Cream Tea’
is usually just scones with
jam and cream, served with tea
‘Afternoon Tea’
includes sandwiches,
scone and cakes with tea
‘High Tea’
is traditionally a heartier
meal with more savoury foods
‘Royal Tea’
is afternoon tea but with
a glass of Champagne
Mini
vanilla
cakes w ith pink frosting for afternoon tea
Mini afternoon tea
savoury waffles
Afternoon Tea Week takes place
from August 12-18, offering an
Well bread
When it comes to sandwiches,
ideal opportunity to promote many establishments are moving
and showcase your offering. away from the ubiquitous ‘white
sliced’ to increase the all-important
This national institution dates ‘wow factor’; presentation is key
back to the early 1840s, when but quality should never
it evolved as a mini meal to fill the be compromised.
gap and stem the hunger of the Simon Cannell, MD of Speciality Breads,
evening meal. It was during a visit says: “Afternoon tea appeals to all age
groups from celebratory baby showers
to Belvoir Castle in the mid-1840s to centenary birthdays with all age points
to see the wife of 5th Duke of inbetween. Operators that are clearly
Rutland, Elizabeth Manners, that outperforming in the marketplace are the
food distributor Central Foods.
Anna Russell, Duchess of Bedford, ones that look to constantly improve their
“Try including mini muffins – sweet
decided the wait until supper was offering. We are supplying a lot of our mini
or savoury - or mini doughnut balls.
breads to caterers looking for a point of
simply too long! difference. Our mini bread range includes
Both muffins and doughnuts are
popular teatime treats and mini
Traditionally it comprised a range of finger mini ciabatta and two mini mixed versions are sure to add interest
sandwiches, sweet pastries and cakes, with roll selections.” to any afternoon tea menu.”
scones with clotted cream and jam introduced
Central Foods has a 10-strong range of ‘bite-
later in the 20th century. Take a bite sized’ baked products to cater for increasing
Nowadays, however, afternoon tea can be “Bite-sized versions of some of Britain’s demand for smaller, indulgent treats. The
a much more lavish affair, with discerning favourite treats make the perfect KaterBake range includes mini doughnut balls
operators looking for unique and imaginative addition to any afternoon tea display,” and mini filled muffins – currently the only
ways to keep ahead of the competition. explains Gordon Lauder, MD of frozen filled mini muffins available to foodservice.
18 AUGUST 2019r a cloche
A mini muffin unde ke stand
CATEGORY FOCUS
on a mini ca
Kids sandwiches and DON’T FORGET THE KIDS
mini burgers Children’s versions of afternoon
tea are also proving popular.
Chatsworth House offers a bespoke
children’s afternoon tea costing £12.50
per child.
Chris Bailey-Jones, head of catering
at Chatsworth, says: “Making sure all
members of the family can enjoy an
afternoon tea is so important to us. The
bakery team had the brief of making it fun,
accessible and to look fab as an absolute
minimum and, as ever, they exceeded
their brief. Homemade marshmallow toad
stools are what all teas should be about!”
THEIR AFTERNOON TEA
PLATTER INCLUDES:
“Using pre-prepared frozen cakes,
bakes and other products helps caterers A stack of scrumptious sandwiches:
to serve their afternoon tea treats fresh jam, ham and cheese
every day, as well as helping to reduce “Perfect for the afternoon tea experience, Scone with jam and cream
waste,” adds Gordon. you can expect to see a growing trend in
speciality teas offered in high street locations, Sweets and treats: Decorate your
The School of Artisan Food runs a ‘Make where customers can share both the social own gingerbread bear, a prickly
Your Own Afternoon Tea’ course with occasion and ceremony,” says Marshall but delicious hedgehog cake pop
tutors Graham and Rose Dunton, who have Kingston, Tetley senior brand manager – out and a delightful marshmallow and
produced patisserie for some of the world’s of home. “Fruit, green and herbal teas have macaroon toad stool.
finest hotels and restaurants. shown a steady increase of 10% YOY 2017- Strawberry or chocolate milkshake
2018. Where 32% of tea drinkers look to relax,
www.schoolofartisanfood.org/product/
but are willing to pay more for a premium
make-your-own-afternoon-tea
brand out of home, speciality brews present Afternoon tea with free flowing bubbles
the perfect opportunity to satiate guests and costs £39, the Gentleman’s Afternoon
Brew up diners who want something a little different
from tradition.”
Tea with a glass of Moët & Chandon is £37
and Gentleman’s Afternoon Tea £26.50.
Tea is clearly an important component
of the afternoon tea offering but,
in the past, has been a bone of Gentleman’s after
noon tea
Fashionable ideas
contention amongst consumers. According to thefoodpeople,
at The Mandeville
Yorkshire Tea’s Campaign for a Proper leading hotels across Asia are
Brew highlights consumer dissatisfaction pairing up with their counterparts
with tea out of home, often due to cafés in the fashion and beauty world
and restaurants using One Cup teabags, to create limited edition afternoon
which contain less tea than standard-sized tea sets that are a feast for both
teabags and, consequently, make weaker the eyes and the stomach.
tea. But it also reveals the proper profits “From floral cakes inspired by the
that can be made by getting tea right. season’s hottest fragrances to savoury
bites inspired by the latest fashions on
The Yorkshire Tea survey, conducted
the catwalk, there’s only one rule here:
in partnership with YouGov, surveyed
the more creative, the better! The result
over 2,000 people across the UK. Key
is a series of ultra Instagram-worthy
findings from the report include:
events, showcasing the delicious artistry
44% of respondents named tea as
their preferred hot drink at BE GENTLE
that can arise when the food and fashion
worlds come together.”
home, with just 31% opting for coffee. In Men are getting in on the act when
contrast, when out of home, only 15% opt
for tea the most, with 49% choosing to drink
it comes to afternoon tea, with some
canny operators creating bespoke
Go vegan
coffee instead offers just for gents. With the number of people following
a vegan diet increasing by a staggering
40%
The Mandeville Hotel in Marylebone, London, 542% in the last three years alone this
of tea drinkers said that the last
has done exactly that, with great success. provides an important consideration
cup of tea they drank out of
home was worse than the tea they generally General manager Anshul Bose explains: for caterers when crafting their
drink at home, with 13% saying that it was “To complement the gentleman’s club Afternoon Tea Week menus.
much worse style of Reform Social & Grill, it only “The classic loaf cake provides the perfect
seemed appropriate to create the first ever format for creating vegan varieties for
28% of those who have drunk tea
out of home were not satisfied
gentleman’s afternoon tea. Moving away from
the classic British tradition, the tea should be
Afternoon Tea Week and is a great way
to showcase innovative flavour profiles,”
with the last cup of tea they were served
enjoyed by all, so we decided to create a very advises Emma Haworth, senior brand manager,
in this setting
manly affair with blue crockery and dishes Dr Oetker Professional. “Simply replace
Despite traditional black teas still dominating including mini steak sandwiches, potted traditional butter with a nut butter such as
the market at 81% of all out of home tea sales, shrimp amongst other savouries, maintaining hazelnut, peanut or almond and instead of
habits have started to change from being the classic scones reserved for an afternoon eggs use coconut cream or hazelnut milk
confined to the classic cuppa. tea, accompanied with whisky.” to produce a light and moist cake.
AUGUST 2019 19CATEGORY FOCUS
Retro afternoon tea
“Like the traditional base of eggs, flour and at K West 5
sugar for cakes, once you have a mastered
a vegan alternative you can start adding in
a variety of different flavour combinations
such as orange, hazelnut and caramel
or apple, cinnamon and ginger – the
possibilities really are endless!”
Maggie Lister, roving chef at
Vegetarian for Life, offers these tips
for preparing a vegan afternoon tea:
1) Swap butter for plant-spreads such as
Vitalite and Pure, and when baking use
bananas, flax seed or ‘No-Egg’ in place
of eggs.
2) A lot of FreeFrom flours have a gritty
Care sector Pink
macaroons
texture but one way of avoiding this is to Afternoon Tea Week provides the filled with
let cake batters stand for a minimum of 30 perfect opportunity for care home raspberry jam
caterers to fortify their menus. and clotted cream
minutes before baking as it allows the flour
to absorb moisture. Paul Chmielewski, head of marketing,
Lakeland Dairies, comments: “We know it “For example you could use Gelcrem to help
3) If you’re making pastry, a delicate hand can be a daily struggle to meet the dietary
is needed as they can easily fall apart, so replace prescribed thickeners, providing
and nutritional needs for those living with nutrients and heightening the sense of
try rolling the pastry in between two pieces dementia, whilst also catering for special
of clingfilm. flavour of the dish, the gel also works well
diets and ensuring residents get all their in a mould, allowing you to recreate the
TRY SERVING: essential calories and vitamins. That’s why original form of the dish.”
we’re committed to supplying products
Cucumber Sandwiches
such as Millac Gold Double to help fortify https://hbingredients.co.uk/dysphagia-
Spiced chickpea and mango wraps a host of dishes ideal for afternoon teas.” afternoon-tea-recipes
Smoked carrot lox with vegan
Dysphagia (difficulty swallowing) is another
cream cheese
common challenge for care caterers and
Vegan scones with jam, spread Sam Rain, HB Ingredients development
and cashew nut cream
chef and UK Sosa Ambassador, has created
Chocolate and beetroot brownies a full afternoon tea for dysphagia sufferers
https://vegetarianforlife.org.uk/recipes/ including sandwiches, biscuits and scones
cakes-and-puddings/beetroot-chocolate
with jam.
-brownies
Victoria sponge Sam said: “With dysphagia it’s important
that the dish is pleasing on the eye and
Miniature Bakewell tarts https://
vegetarianforlife.org.uk/recipes/cakes- looks like a ‘normal’ meal or dessert.
and-puddings/strawberry-bakewell-tart Using some of the Sosa products it’s
possible to recreate afternoon tea, with
Miniature meat-free sausage rolls
amazing flavours and all the finery you’d
Creamed mushroom vol au vents expect from a top hotel.
https://vegetarianforlife.org.uk/resources/
publications/take-v
Miniature bruschettas
with olive tapenade
Theme it
Themed afternoon teas have been
circulating hotels for a while but with
many now being seen as an event,
they’re becoming more immersive
and experiential than ever.
The K West Hotel recently launched
a Retro Afternoon Tea with sweet treats
of yesteryear taking centre stage.
Savouries include Mini Prawn Cocktails
spiked with Jack Daniel’s Whiskey; Mini
Beef Sliders with BBQ sauce & cheddar;
and Mini Halloumi Sliders with sundried
tomato & guacamole.
The creative new afternoon tea also
includes Black Forest Roulade filled
with chocolate truffle and cherries;
Yuzu infused Meringue Lolly torched
meringue and white chocolate; and
Bubblegum Macaron.
20 AUGUST 2019Temptingly Tasty
MADELEINE CAKES
A modern twist on a traditional French classic, a Madeleine recipe in a star shaped cupcake
Easy to use for breakfast through to afternoon tea. Simply thaw and serve.
Apricot filled Madeleine Cakes Red Fruits filled Madeleine Cakes
79493 80g 24 Units/Box 79497 80g 24 Units/Box
Custard Cream filled
Madeleine Cakes
79495 80g 24 Units/Box
Chocolate & Hazelnut filled Madeleine Cakes Plain Madeleine Cakes
18232 80g 24 Units/Box 18234 65g 24 Units/Box
www.delifrance.com/ukOn the
Range
ON THE RANGE
The Leading Independent
Foodservice Brand
KIM
Bakewell tart
HODGEN
Retro desserts are bang
on trend at the moment,
and this classic has Kim
Hodgen’s customers
going “nuts”. INGREDIENTS
Kim owns The Naked Cake Tea Room FOR THE PASTRY FOR THE FILLING
on Ilfracombe Promenade in Devon 200g Country Range 2 tbsp icing sugar 150g Country Range 150g caster sugar
and bakes all her own cakes using an Self Raising Flour Creamery Butter
1 large free range 3 large free range
array of Country Range ingredients. Unsalted
100g Country Range egg, beaten eggs, beaten
“Bakewell tart is one of the favourites Creamery Butter 150g Country Range
1 tbsp milk to bind 1 tsp almond extract
on my menu – it flies out every time Unsalted Ground Almonds
I have it on,” she says. “I’ve doubled 2 heaped spoons of
2 heaped tablespoons
seedless raspberry jam
the quantities for this recipe so that Country Range Flaked
I can get 14-16 servings out of it.
“I always use the Country Range
METHOD Almonds
Ground Almonds and Flaked Almonds 1. Sift the flour then rub the butter into 5. Take out the greaseproof paper
because they’re so consistent. the flour until it resembles breadcrumbs. and beans and leave to cool.
They’re always really fresh and 2. Add the icing sugar and mix in, add 6. Beat the butter and sugar together
I never have a problem with supply, the egg and enough milk to form a dough. until light and fluffy.
which is obviously important too.” Chill for 20 minutes. 7. Beat in the eggs a little at a time,
3. Roll out the pastry to about 10” or just add the almond extract, then fold
bigger than an 8” round tart tin. Gently in the ground almonds.
ease the pastry around the tin until it’s all 8. Spread the jam over the pastry
in the edge. Prick the bottom with case bottom and pour in the almond
a fork. mixture, level the top and sprinkle
4. Line with greaseproof paper and the flaked almonds over the top.
fill with baking beans. Blind bake for 9. Bake in the centre of your oven for
15 minutes (fan 160°C). 35-40 minutes until the top is firm to
the touch and golden brown. If it needs
“I always use the a little longer that’s fine.
Country Range 10. Serve warm or cold, with some
Ground Almonds clotted cream if required.
and Flaked
Almonds” Kim recommends using an 8-inch,
loose bottom, deep-fluted flan tin
AUGUST 2019 23to be proud of
Maximise your afternoon teas with our Wellcare range which includes a
selection of custard, jellies, dessert and cake mixes to cater for a range of
special dietary requirements from gluten-free to reduced sugar.
• Minimum 35% reduced sugar
• Delicious & perfect results every time
• No artificial colours, flavours or preservatives
• Easy & quick to use - just add water
• Suitable for vegetarians
Product Size
Wellcare Fruit Cake Mix 1kg
Wellcare Chocolate Cake Mix 1kg
Wellcare Ginger Cake Mix 1kg
Wellcare Sponge with Bran 1kg
Wellcare Gluten Free Sponge & Cupcake Mix 1kg
Contact your local Country Range
Member for more information
www.oetker-professional.co.ukSPECIAL FEATURE
How to promote
your business at a
By Richard Cutmore,osdirector
at TFH Gazeb
Food festivals present a unique free exposure, as any Instagram-worthy
pictures your visitors take will then
marketing opportunity for be shared with their friends, families
catering businesses and small and followers.
retailers, because they expose But, how can you ensure you’ll receive
you to your exact target plenty of shares? It can be as simple
audience: foodies. However, as creating an impressive display with
the downside is that you’ll be your products or serving your food in an
interesting way. You
given a festival plot among could even host
similar companies that have the a social media
Chilli sauce samples
same goals as you. This means competition
you have to come up with some to encourage
more people
fun and interesting ways to grab to shout about
the attention of food festival
attendees. Here are some Go all out your business.
For example,
techniques that have been with your BBQ burg
you could offer
tried and tested... branding er a hamper to
someone who
shares a picture
Food festivals tend to of your food with a
be a sea of stalls and tents, so you’ll want particular hashtag.
to ensure you stand out from the pack. One
Offer samples that will of the best ways to do this is by ensuring
everyone can see your branding. Set up Make lasting connections
attract people to your stand your stall in a gazebo that’s in your company
While you’ll want to make as many sales as
colours with your logo emblazoned on the
Everyone loves a freebie so, if you’re side. Lay out tablecloths that are printed with possible at a food festival, it’s also important
looking to attract as many people to your your branding and ensure your festival staff that you build lasting relationships. This will
stand as possible, the best way to do this are given uniforms — even if your budget help to encourage repeat custom and could
is with samples. Once potential customers will only stretch to branded aprons. When also mean people who don’t actually buy
have been reeled in with the tasters that you’re competing with a huge number of from you on the day might still do so down
are on offer, you’ll then be able to swoop businesses, it’s all about grabbing people’s the line.
in and tell them all about the work you do. attention and building brand familiarity. To do this, you could promote your social
It’s likely you’ll find it much easier to sell to media channels and ask people to sign up to
those who’ve already tried your food. And,
even if they don’t make a purchase straight
Provide plenty of social your mailing list. Again, you could incentivise
this by hosting a competition that will reward
away, you should stick in their mind which
will increase the chance of them returning
media opportunities one of your new fans once the festival is
over. If people see you popping up in their
or buying from you in the future. Just People love an Instagram opportunity, so inbox and on their social media feeds long
make sure all of your testers are fresh offering one up on a plate is likely to attract after you’ve dissembled your stall, they’ll be
and beautifully presented to give people far more people to your stall. Plus, it will much more likely to buy from or hire you in
the best possible first impression. have the added benefit of gaining you the future.
AUGUST 2019 25BREAKFAST
IS BOOMING IN
HOTELS...
Tea has seen
+6.5% MAT
value growth in the
hotel channel*
£2.33M
average price consumers
are willing to pay in hotels*
69%
of guests choose to
drink tea at breakfast
in hotel environments*
30%
of consumers always
drink tea in hotels*
Tea is one of the most popular beverages consumed within the hotel
sector, with 30% of consumers almost always choosing to drink tea when
staying at or visiting hotels*. The anticipated growth in this market is
expected to continue to rise, with total tea in hotels value sales growing
+6.5% from 2017 vs 2018*. Guests are keen to start their day with a cuppa
too, with 69% of guests always opting to pair their breakfast with a
brew in hotel environments. Tetley offers a range of product, POS and
display solutions to bring your accommodation tea service to life.
*
Tetley Tea Report 2019DISCOVER
THE RANGE
At Tetley, we appreciate that
as individuals, we all take our
tea differently, and we apply
that same principle to our
foodservice customers. With
this in mind we’ve developed
a range of tea solutions ideally
suited to the varied needs of
accommodation providers.
From in-room display and
dispense equipment, to
point of sale and marketing
materials that showcase your
tea offering, our team of tea
specialists are on hand to
discuss your requirements
and develop a bespoke
solution for your business.
DOWNLOAD THE
ACCOMMODATION
TEA GUIDE
TODAY
VISIT
WWW.TETLEYFOODSERVICE.CO.UK
For more information visit www.tetleyfoodservice.co.uk
Join the conversation @TetleyTeaOOH Follow us on LinkedIn @Tetley-FoodserviceNestlé Cereals
HELPING YOU serve a
breakfast for everyone
NO ARTIFICIAL COLOURS Product
Code
Product Description Pack
Size
Format
OR FLAVOURS 12329206 Nestlé Bran Flakes Cereal Cer 4x500g Bag in Box
12365153 Nestlé Harvest Home Cornflakes Cer 4x500g Bag in Box
SUITABLE FOR VEGETARIANS
12365154 Nestlé Harvest Home Crisp Rice Cer 4x400g Bag in Box
SOURCE OF AT LEAST 5
VITAMINS PLUS IRON, LOW FOR FURTHER DETAILS PLEASE CONTACT
IN SATURATED FAT MATTHEW.JONES@CPUK.NESTLE.COM
Subject to availability. ® Reg. Trademark of Société des Produits Nestlé S.A.SIGNATURE DISH
at u r e My
Sig dish Gabby
n
Allen
a
ITV’s Love Island is a reality show
entrenched in our popular culture We’refgSivinhagpaewUapy with
and, if you’re going to parade copy o by Allen, which
around in your swimwear in front Gab lished by Ebury
is pub s (£15.99). See
of millions of avid viewers, you need Pres try Club (page
to have the body confidence to do it! Coun r more details.
2017 finalist Gabby Allen knows all about keeping 31) fo
in good shape. A professional dancer and qualified
personal trainer, she trained at The Italia Conti
Academy of Theatre Arts in London, and taught
performing arts and dance fitness before becoming a
full-time personal trainer, teaching classes at well-known
London studios, including Frame, BLOK and Third Space.
After becoming a household name on the award-winning
TV show, she launched her bestselling app Shape Up with
Gabby Allen in January 2018. This spring, saw her pen her
first book, also called Shape Up with Gabby Allen, which
showcases her healthy fitness and diet regime.
She said: “I have never before shared my recipes or what
I eat on a daily basis so finally doing so is beyond exciting!
I thoroughly believe health and fitness should be obtainable
for everyone. There is no reason why everyone shouldn’t
enjoy helping themselves feel and look good. That’s why
I wanted to write this book.”
Here, Gabby shares one of her favourite recipes from the
book: Peanut prawn noodles.
“These noodles re-energise me after a workout and the
peanut butter makes the dish taste properly decadent,”
she continues. “If you’ve got leftover roast veg to use
Peanut prawn noodles
Serves 2
up, your noodles will be ready even quicker.”
Ingredients 2 tbsp soy sauce
(any kind)
100g fresh rice noodles
(if using dried/instant,
1 tsp ground turmeric follow the pack
1 splash sesame
or olive oil 1 red pepper, deseeded instructions on portion
size and noodle prep
1 onion 80g tenderstem broccoli as you won’t need as
1 red chilli 1 courgette many and you might
4 garlic cloves 80g sugarsnap peas need to soak them!)
4cm-piece fresh 300g raw peeled king 2 tbsp unsweetened
ginger prawns peanut butter
Method
1. Heat the oil in a pan over a low heat. Then chop the onion and cook
for 5 minutes. Chop and deseed the chilli, then peel and grate the
garlic and ginger. Throw into the pan and soften for 2 minutes.
All photography by Mike English
2. Add the soy sauce and turmeric, and stir.
3. Chop the veg into bite-sized chunks and chuck them all in.
I love eating loads of colour.
rsion: 4. Add your king prawns and cook for 2 minutes before stirring in the
For aravewgnasn fveor Quorn rice noodles too. Give them 2 more minutes, then stir in the peanut
butter (it melts over the hot ingredients and coats everything, yum).
swap phicken’ pieces.
‘c I could eat peanut butter every day of the week; thank heck it’s healthy!
AUGUST 2019 29Introducing Tropicana
10L Bag in Box
Perfect
for
hotels!
Sunny side up,
how to ensure your
hotel breakfasts rise
to the occasion
• High quality, branded NFC
Apple & Orange juice
• First branded solution
in the UK
• Chilled dispensers
for perfect serve
Easy to re-fill
Dispensers available
free of charge,
reducing the
use of plastic
**available on request only from PepsiCo.Be Bake
COUNTRY CLUB
WIN
Off ready!
A Kitchen
Aid
Artisan
With the new series of the Artisan makes mixing easier with a tilted of your Country Range
head design and has a range of included Group wholesaler, to
nation’s favourite baking attachments for different tasks including a competitions@stiritupmagazine.co.uk.
show launching later this flat beater, a wire whip and a dough hook.
month, we’ll all no doubt Known for its reliable performance
be in a ‘dough-y’ eyed and timeless design, it does the hard
frenzy for baked goods. work for you, churning ingredients as
if you were mixing by hand, but more
But if you want to replicate some of the thoroughly and much quicker.
delights showcased on Channel 4’s Great
British Bake Off, you need the kit to do it. The robust 4.8-litre stainless steel bowl
is just as suitable for mixing small
In one of our best prize giveaways quantities as it is for large-scale cooking
this year, we’ve got a fabulous projects. It’s easy to clean, too – so you
Kitchen Aid Artisan stand mixer can be ready to make your next recipe
worth a whopping £549 up for grabs! in no time.
The queen of all stand mixers and perfect For your chance to win, send an email
for whipping up sweet treats for your titled ‘Kitchen Aid’, along with your
afternoon tea offering, the Kitchen Aid name, contact details and the name
Shape up revolutionising
Reality TV star Gabby Allen is on a alternative milks
mission to get people in shape, and Against the backdrop of a marked increase in
her new book provides a wealth of the number of vegans and people experiencing
recipes and workouts. allergies and intolerances, plant-based
‘Shape up with Gabby Allen’ (published by Ebury milks have witnessed a huge surge
Press, RRP £15.99), shares over 60 simple, tasty
recipes for breakfast, lunch, dinner and snacks,
in popularity and consumption. WI N
from the Love Island finalist’s With this in mind, Aparna Prinja, a doctor and Plant Mil
‘library’ of meals which are nutritionist, and Shital Shah, a private catering Power re k
designed to help you stay entrepreneur, have collaborated to create cipe
full and energised their debut book, Plant Milk Power, on the back book
throughout the day. of a shared interest in encouraging healthy
dietary habits.
There is no calorie
counting or complicated It features recipes for homemade plant-based milks that are easy to
carb and protein cycling, make and provide fresh, healthy options for breakfast and snacking.
making this one of the
easiest plans to follow. The detailed information about the raw ingredients used provides
an authoritative foundation, and debunks the common
Gabby’s quick HIIT WIN misperceptions about the lack of nutrients in plant-based milks.
workouts are ideal for
at home or on holiday,
Shape up Plant Milk Power retails at £15 and
before or after work, in your with Gabby is available to purchase from Amazon,
bookshops including Waterstones
lunchbreak, and fitting them
around your daily routine.
Allen and online from www.
mezepublishing.co.uk.
We’re giving away a copy of the
book to one lucky reader. To enter, send an email We’ve got three copies up for grabs.
titled ‘Shape up with Gabby Allen’, along with your For your chance to win, send an
name, contact details and the name of your email titled ‘Plant Milk Power’, along
Country Range Group wholesaler, to with your name, contact details and
competitions@stiritupmagazine.co.uk. the name of your Country Range
Group wholesaler, to competitions
@stiritupmagazine.co.uk.
Closing date for all competitions: 31st August 2019. All winners will be notified by 30th September 2019. Postal entries for all of the competitions can be sent
to: Country Range Group, PO Box 508, Burnley, Lancashire BB11 9EH. Full terms and conditions can be found at: www.stiritupmagazine.co.uk/about
AUGUST 2019 31You can also read
