Food & Retail

WOODFIRED PIZZA OUTDOOR SEATING & TAKE-AWAY FROM HOPE VALLEY GARDEN CENTRE S33 0AL MOST* FRI & SAT 5:30-8:30PM

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Using slow-proved, 100% organic dough, organic tomato sauce & high quality toppings

www.sunshinepizzaoven.co.uk T: 07825 703 063

VERY GOOD

SPO-A6-flyer-v2.indd 1 Slimming World Recipe

Chicken Tikka Rogan Josh

Slimming World are famous for their fakeaways and their curries are some of the best. Whether you are on plan or not this is packed full of flavour and will leave you feeling full and satisfied! Method:

Serves: 4 Ready in: 50 Syns per serving: FREE

1. Put the chicken in a bowl, sprinkle with the tikka curry powder and toss to coat well. Set aside. 2. Put the garlic, ginger, coriander, remaining spices and 100ml water in a small food processor and blitz to a paste (or use a stick blender and a jug). 3. Place a non-stick saucepan over a medium heat, add the paste and cook for 5 minutes. Add the diced onion and tomato purée and cook for 5 minutes or until soft, then add the sliced onions and peppers to the pan and cook for 10 minutes. 4. Reduce the heat to low, add the chicken and cook for 15 minutes or until the chicken is cooked. Add the passata, stock cube and 200ml boiling water and cook for a further 10 minutes. 5. Stir in the yogurt, bring back to a simmer and serve with plain boiled rice and Speed veg.

Ingredients:

• 4 skinless and boneless chicken breasts, cut into bitesize chunks • 2 tbsp medium tikka curry powder* • 4 garlic cloves, chopped • 5cm piece fresh root ginger, peeled and chopped • ½ small pack fresh coriander • 2 tbsp medium curry powder* • ¼ tsp chilli powder • 2 tsp ground cumin • ½ tsp garam masala* • 4 tsp ground coriander • 1 tsp smoked paprika • 1 large onion, diced • 4 tbsp tomato purée • 2 large red onions, sliced • 2 red peppers, deseeded and cut into chunks • 250g passata • 1 chicken stock cube, crumbled • 2 tbsp fat-free natural yogurt

It’s Autumn, and what could be nicer than a still warm freshly baked scone, with lots of butter; or maybe an apple crumble served piping hot with lashings of custard, or a lemon drizzle cake with a cup of tea…

More of a savoury person? How about a steak and kidney pie, sausage roll, or hand raised pork pie?

It’s National Baking Week this month (14th to 20th October) the perfect excuse, if one was needed, to crank up the oven, dig out the baking tins and create delicious. Surprisingly, given our seemingly insatiable appetite for cakes, pastries, and breads, baking for the everyday Brit has a relatively short history. The upper classes and the wealthy would always have had access to cakes and pastries but for the majority of the working classes these luxuries would have been out of reach, and remember sugar only became widely available in the 1800s. By the time of the Industrial Revolution and beyond, the bread available for the common man was made in commercial bakeries where the flour was routinely adulterated with things like powdered chalk, plaster of Paris and even poisonous alum!

In the middle of the 19th century sugar became more readily available and more affordable, and the Victorian housewife, inspired by Mrs Beeton, began Britain’s love affair with baking which continues to this day.

By the time of the Second World War baking in the UK was accepted almost as part of the national identity and most regions boasted a local speciality - Bakewell Tarts (or puddings), Cornish Pasties, Eccles Cakes etcetera, etcetera. The shortages caused by rationing rather than stopping people (women) baking actually saw the introduction of ingenious recipes and ways to bake using less butter, sugar, and eggs than before. The bakers of England would not be defeated!

Post war rationing of sugar and butter continued until 1953 by which point the populace was more than ready to begin to enjoy the sweet treats of prewar years. The post-war period also saw the introduction of highly industrialised processes like the Chorley Wood method of breadmaking, which may well have speeded up the processes of creating the daily loaf but also removed much of the flavour!

TV cooks like Mary Berry and Delia Smith made baking mainstream, but it was probably the advent of “The Great British Bake Off” in 2010 which sky rocketed the popularity of home baking. Inspired by the contestants on the show, more and more people began to see that it was possible to make great bread at home using only a few ingredients, and that whipping up a luscious dessert was well within the capabilities of most people.

In these days of additive laden foods (OK maybe not quite as dangerous as the bread in Victorian times) isn’t it reassuring that your home baked pastries, whilst just as calorific as shop bought, will contain only what YOU put in, and that isn’t likely to be a chemical compound!

These articles are researched and written by Laura Billingham, a local content writer and author. Laura moved to the Peak District several years ago to pursue her passion for writing.

To find out more visit www.landgassociates. co.uk or contact Laura on 07736 351341

PROJECT: M1 MEMORIES OF DERBYSHIRE

The motorway is 193 miles (311 km) long and was constructed in four phases. Most of the motorway was opened between 1959 and 1968.

There had been plans before the Second World War for a motorway network in the UK. Early ideas were put forward by Lord Montagu to build a ‘motorway like road’ from London to Birmingham in 1923, but it was a further 26 years before the Special Roads Act 1949 was passed, which allowed for the construction of roads limited to specific vehicle classifications, and in the 1950s, the country’s first motorways were given the government go-ahead.

The M1 was Britain’s first full-length motorway and opened in 1959, passing through the Derbyshire countryside. The early M1 had no speed limits, crash barriers or lighting, and had soft shoulders rather than hard and was a very different scene to the one we know of today.

The Derbyshire section of the M1 involved many local communities either losing land to the new road or being part of the workforce and companies they constructed it. Farm fields were suddenly divided or in some instances farm buildings were completely razed to the ground.

Communities from Harthill, Killamarsh through to Pinxton supplied labour and plant to support the companies such as Bowmer Kirkland, Tarmac and Laiang., JC Balls haulage, and many others.

Diverse communities - Polish, Irish, Hungarian and Italian labour worked on the Derbyshire stretch alongside traditional communities associated with steel and mining that lay in the path of the new road.

Many former employees of companies who worked on the M1 construction are now in the mid seventies and have a wealth of archival memories and stories that need collating and recording for the future. East Peak CIC are looking to celebrate this rich cultural story in a forthcoming project.