FOOD

SEAFOOD THENGA PAAL SOUP

If you want to impress someone with your cooking, this recipe will do it. On a trip to Kochi (Cochin) in Kerala, my wife and I were invited to one of the most amazing meals at Trilogi, in the Crowne Plaza, Kochi. The food was both visually exciting and delicious. This seafood soup was the starter course and I just had to get the recipe! The soup we tried was creamier, which can be achieved by adding a couple of tablespoons of single cream or full fat coconut milk, but I find this lowcalorie version equally delicious.

Serves 2 PREP TIME: 15 MINS COOKING TIME: 45 MINS 500g (1lb 2oz) fish bones from non-oily fish such as bream, bass or halibut 3 garlic cloves, thinly sliced 2.5cm (1-inch) piece of ginger, peeled and julienned 1 medium onion, sliced 10 fresh or frozen curry leaves 1 tomato, sliced 2 tbsp rapeseed (canola) oil or coconut oil 150g (51⁄2oz) minced seafood (choose a good selection of meaty fish, such as prawns, cod and halibut) 1 tsp asafoetida* 1⁄2 tsp ground turmeric 10g (1⁄4oz) tender fresh coconut, cut into small cubes (optional) 80ml (1⁄3 cup) light coconut milk Salt, to taste Juice of 1⁄2 lemon 11⁄2 tbsp tamarind paste or concentrate (more or less, to taste) 1 tsp freshly ground black pepper 2 tbsp finely chopped coriander (cilantro)

Place the fish bones in a large saucepan and add the garlic, ginger, onion, curry leaves and tomato. Cover with 2 litres (8 cups) of water and bring to a boil. Reduce the heat and simmer for 30–40 minutes until the water has reduced to about 1/2 litre (2 cups). Strain the fish stock through a fine-mesh sieve and set aside.

In a separate saucepan, heat the oil over a medium–high heat and stir in the seafood. Add the asafoetida and turmeric and give it all a good stir to combine, then add the reduced fish stock. Bring back to the boil, then add the coconut (if using). Reduce the heat so that the soup is just simmering, then stir in the coconut milk.

Season withsalt and add the lemon juice. Stir in tamarind paste or concentrate and black pepper. To serve, pour into two warmed bowls and sprinkle with the coriander. 27

SRI LANKAN BLACK PEPPER CHICKEN CURRY

One of my favourite curries to this day is the black pepper chicken curry I enjoyed at the restaurant Nuga Gama at The Cinnamon Grand Hotel in Columbo, Sri Lanka. What a place! This is my interpretation of that curry. I believe their version was made with the back bones of chicken and wings that were cut into small pieces. I loved picking up these small bones and gnawing at the meat. It took some work to eat, but it was worth it. All the curries at Nuga Gama were cooked and presented in clay pots. I was determined to do that same. It’s not easy carrying a big clay pot back in your hand luggage, but as you can see, I got it back!

Heat the oil in a large wok or frying pan over a medium–high heat until bubbling hot. Add the mustard seeds and when they begin to crackle (after about 30 seconds), reduce the heat to medium and stir in the cinnamon, cumin seeds, cloves, bay leaves and curry leaves.

Add the chopped onions and fry for 6–7 minutes until they begin to turn a light brown colour, then add the green chillies, black pepper and the other ground spices.

Spoon in the garlic and ginger paste and soy sauce and stir to combine. Add the chicken pieces and brown them for about 5 minutes. Add the green peppers, tomatoes and sliced onion and cover the pan. Cook for 5–10 minutes: the chicken and vegetables will release their moisture (a pinch of salt will help with the process). Pour in the coconut milk and simmer until you are happy with the consistency: this dish can be served either with a lot of sauce or it can be reduced down. Season with salt and perhaps a little more black pepper.

Serves 4-6 PREP TIME: 15 MINS COOKING TIME: 30 MINS 2 tbsp rapeseed (canola) oil 1 tsp black mustard seeds 1 cinnamon stick 1 tsp cumin seeds 3 cloves 2 bay leaves About 20 fresh or frozen curry leaves 2 onions, finely chopped 3 green chillies (whichever type you prefer) 1–2 tbsp finely ground black pepper (to taste) 5 green cardamom pods, smashed 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp Kashmiri chilli powder 2 tbsp garlic and ginger paste 1 tbsp soy sauce (this usually contains gluten) or tamari gluten-free soy sauce 1kg (2lb 4oz) chicken thighs, cut into bite-sized pieces 2 sweet green (bell) peppers, sliced 20 cherry tomatoes, quartered 1 onion, thinly sliced 400ml (scant 13⁄4 cups) low-fat coconut milk Salt, to taste

Extracted from The Curry Guy Light by Dan Toombs (Quadrille, £15) Photography © Kris Kirkahm

Visit us for hearty food and real ales!

RED LENTIL & TOMATO DHAL

One good thing about this Goan recipe dhal is that it cooks really quickly – a lot faster than other dhals – and still tastes fantastic. This makes a lovely side dish but can also be a delicious and light main meal on its own.

Serves up to 8 PREP TIME: 10 MINS, PLUS SOAKING TIME. COOKING TIME: 25 MINS 2 tbsp rapeseed (canola) oil or coconut oil 1 tsp black mustard seeds 1⁄2 tsp cumin seeds 7 fresh or frozen curry leaves 2 medium onions, finely chopped 2 medium tomatoes, diced 2–3 green bird’s eye chillies, sliced down the middle 2 tbsp garlic and ginger paste 1 tsp ground turmeric 1 tsp Kashmiri chilli powder (more or less, to taste) 3 tbsp tomato purée 300g (11⁄2 cups) dried red split lentils (masoor dhal), rinsed and soaked for 30 minutes in fresh water 1.2 litres (5 cups) water Salt, to taste 2 tbsp finely chopped coriander (cilantro)

Heat the oil in a large saucepan over a high heat. When visibly hot, stir in the mustard seeds. When they begin to pop (after about 30 seconds), reduce the temperature to medium–high and add the cumin seeds and curry leaves. Temper for 30 seconds, or until fragrant, then add the onions and fry for about 5 minutes, until soft and translucent. Add the tomatoes, green chillies, garlic and ginger paste, ground turmeric, Kashmiri chilli powder and tomato purée and give it all a good stir to combine. Tip in the lentils and cover with the water. Bring to a simmer and cook for 15–20 minutes, or until the lentils are soft and you are happy with the consistency. Season with salt and garnish with the coriander to serve.

THE STRINES INN

Despite being within Sheffield's border, the Strines Inn could be a world away. Nestled amongst breathtaking moorland scenery, it is one of the local landmarks in the Peak District National Park.

Originally a manor house, it was built in 1275 for the Worrall family, although most of the present day structure is 16th Century. After becoming an Inn in 1771 when John Morton leased the property from the Worrall's, it got its name from an Olde English word meaning the meeting of water, quite appropriate as nowadays it overlooks the Strines Reservoir.

In the height of Summer the Inn attracts hundreds of visitors on a daily basis. The glorious sunshine and stunning views perfectly compliment the excellent food and drink available, with many dishes being homemade.

The Strines Inn is also famous for its numerous peacocks, the previous Landlord having introduced several pairs twenty years ago, there are now over thirty of them.

There is also accommodation available for those people looking to escape for a few days to relax. Our rooms all feature four-poster beds, en-suite bathrooms, hot drinks facilities and colour televisions. Each has a dining table where breakfast will be served to you, offering you comfort and privacy. Two of our rooms have fantastic views across the reservoir, so please ask if you would like a room with a view.

Four-poster bed En-suite facilities Breakfast included

THE STRINES INN BRADFIELD DALE, SHEFFIELD S6 6JE TEL: 01142 851247 www.thestrinesinn.co.uk

TIPS ON INCREASING RESILIENCE POST LOCKDOWN

Change is inevitable but huge global changes like we are facing today can overtake all of our resilience reserves. However if we can build our resilience to face new challenges, ultimately we can grow, we increase our empathy and compassion, find purpose, reconnect, reduce burnout, and ultimately improve our physical and mental health. Try making resilience one of your five a day!

Build resilience by...Having a plan.

Plan for just today or perhaps the week ahead. Address important issues so they are dealt with. Careful time management and organisation are key and makes your capacity to recover from difficulties quicker. Work out your new normal. Routines help most of us feel in control whether we are a child or an adult but be sure to throw in a lot of time for fun and laughter.

Build resilience by...Adopting positive

thinking. Accept that we don’t know how long the challenges we face are going to be for but know that this difficult period will end. Whilst we should all be allowed to feel how we feel, it is shown that those who face adversity with a positive mindset, deal with stress and problems better and have a better health outcome long term. Talk to other people with a positive mindset rather than those who drain you. Stay social and focus on what brings you enjoyment and fun.

Build resilience by...Playing to your

strengths. What can you do right now that you are really good at? Boost your and your family member’s confidence and self-esteem by playing to your strengths. Are you a fantastic leader, baker, runner, organiser, teacher or gardener?

Build resilience by...Leading a healthy

lifestyle including regular physical exercise, a good sleeping pattern, low stress and a healthy diet. For example, a lack of quality sleep can weaken our emotional mental wellbeing and therefore our resilience. Exercise on the other hand helps to alleviate stress by reducing cortisol and norepinephrine whilst releasing feel good endorphins, dopamine and serotonin that may offset feelings of anxiety and negative self-talk.

Build resilience by...Taking your

time. One positive effect of lockdown is it forced many of us to slow down so try to keep elements of this new pace of life to have a good work/ life balance. Focus on the key priorities because everything does not need to be done at once. Avoid rushing big decisions, instead prioritise the issues which need to be acted upon first. Perhaps get up more slowly in the morning, have a longer down time before going to bed, make weekends a time of quality time with friends and family and establish device free time.

THE IMPORTANCE OF BEING HUMBLE POST LOCKDOWN

More now than ever, when people around us are struggling with health worries, unemployment and a host of other losses, anxieties, or difficulties, it is an important time to try and be more humble and to think of one another. Make being humble one of your five a day. Be more humble…by focusing less on what you don’t have like the latest trainers or the summer holiday that you wanted to take and try to take a few moments each day to appreciate how fortunate you are, perhaps in having good health, or a secure job, or friends and family who check in on you. By practicing gratitude and asking for less, we can build our sense of self-worth and better our physical well-being and reduce our levels of stress.

Be more humble… by understanding that this year in particular has hit some of us harder than others. Even though our experiences are different, it really is important that we deeply consider the feelings and wellbeing of friends, colleagues, neighbours and family whenever possible. Who can you help?

Be more humble… by valuing and listening to others. We should spend time talking to loved ones, friends, colleague and our children, asking them questions, listening to how they are feeling and giving them an opportunity to express themselves. Giving your time can the greatest gift of all.

Be more humble…by checking yourself when you feel the need to self-promote. Rather than showing off what you have, a humble person is more likely to share what they have and consider other people’s feelings if they are unable to have the same good fortune. Perhaps consider how posting on social media about how you are having the absolutely best time might make others struggling only feel worse.

Be more humble… by admitting you don’t have all the answers and don’t be afraid to ask for help. There is no shame in reaching out and learning from, and being helped by, others. All we have to do then is reciprocate.

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