Stretch 6 by Bablake

stretch the food issue

bablake | issue 6 | summer 2009 | ÂŁ5 | issn: 1758-5236

theteam

the baking of stretch 6 Stretch week always has the potential for drama. 3 years ago we watched 7/7 unfold, this year we saw the media report, mourn, probe and then judge the death of Michael Jackson. While the significance soon wore off for the broadsheets, the tabloids were obsessed with an event so significant that the Daily Star even produced a series of covers bereft of its traditional bikini clad shapely beauties. Everything else functioned as usual: the Daily Mail and Daily Express seemed a parody of each other and on the back pages, only the names had changed in the desperately forlorn quest for a British winner at Wimbledon. Ideas for The Food Issue were left to marinade during the Spring and Summer and after a quick sniff round the BBC’s Good Food Show at the NEC, the following food-infected students have cooked up another fine issue: Beth Mushroom – Student Editor Jack Jelly – Assistant Editor Spam Thompson – The Arts Jalapeño Clarke – Photography Scott Halibut – Science Rachel Hollincake – Fashion Matt Muffin – Film Nectarine Naguib – Politics Satsuma Raman – Finance Samuel Sausage – Entertainment Soya Ziaie – The Arts Supported by: Mark Woodward – Teacher Editor Paul and Luke Dibbens – Graphic Design (www.mustardhot.com) Claire Harris – Fashion Designer, Trash Blooms (www.trashblooms.com)

Clare Lee – Make Up (www.personalaesthetics.co.uk) Sinead, Adele and Paddy – Hair Styling, Indigo (www.indigoltd.co.uk) Laura Dean, Katie Ingram, Shilpa Panchal, James Parsley, Siobhan Robinson and Sasha – Models Ben Duffy (duffywilkinson.blogspot.com), Paul Hollingsworth, Richard Smith Neil Baker – Photography Fiona Sibley, Laura Treharne – Online consultants Hannah Quinn, Lauren Woodward – Initial Ideas

A Cultural Dish Comment from Laura Treharne

Looking round the globe for culinary inspiration, there is no shortage of variety, interesting ingredients and cultural history with immediate association between individual dishes and the country of origin. While national dishes differ, most communities enjoy the common element of sharing. In Spain, for example, paella is regarded as the national dish, originating in the Valencian region. Large quantities of this rice based dish are made in huge cast iron pans, combining variations of vegetables, seafood and sometimes meat. Made to feed the thousands, paella is a market day favourite. Big portions of easy to cook ingredients suit the appetites of families, friends, passers-by and the community. Bringing so many people together via food has shaped the food-orientated culture of many nations and created a unity in the culinary world.

photograph by hannah clarke

Email info@stretch-mag.co.uk to be involved in Stretch 7 or telephone 07968-263610 Stretch is a student magazine produced by 6th formers at Bablake School in their work experience week. Opinions expressed in the articles do not necessarily represent official school viewpoints.

www.bablake.com www.stretch-mag.co.uk twitter.com/stretchmag Bablake

interview

eat like an athlete words by Jack Kelly

Stretch | Food | Issue 6 | 2009

photography by permission of gabby logan

Gabby Logan

interview

Knowing Gabby Logan was launching doofooddiary.com, a website to keep track of what you eat and drink every day and your amount of exercise, Stretch travelled to London to interview the new Final Score presenter.

How strict was your diet when you were an international gymnast? Quite strict! Leading up to a competition or selection process, I’d be stricter with myself. It was never at eating disorder level and always for an endgame. Gymnastics requires you to be quite tiny and slim and I was stricter around adolescence, because we didn’t know as much then as now. When Kenny first started playing for Wasps, he was told to eat pasta, pasta, pasta! Then it was protein, protein, protein! Now there’s a bit more balance because we know more about nutrition. I wouldn’t say being in the limelight for the BBC has put pressure on me to stay in shape as I’ve always followed a similar approach since working in the media. I would say my diet was more self imposed than influenced by my parents. When we were kids there were bottles of pop on the table, but now my kids would hand sweets back to you and find it a treat to drink apple juice. That’s come from knowing more about nutrition these days than they did back then.

‘...it’d be great if kids could spend a week in ‘year 7’ doing a food diary to help them see and understand what it was they were eating.’ In 2005 you had two new additions to the Logan family, Reuben and Lois. With diet and healthy eating playing such an important role in your life, how do you feel about the abundance of fast and junk food today? It’s absolutely no good for you at all; it’s not what humans were designed to eat. We’ve always eaten meat and those kinds of foods but never processed with all the salt and fat. The whole content isn’t nutrition. It will fill you up and stop you craving more but not give you any nutrition. Food should be repairing your skin, feeding your brain, making your joints more supple and making your organs work best, not just fill a hole in your stomach. From eating fast food, blood sugar levels go up and down, instead of releasing energy slowly. Unfortunately it’s part of our lifestyle in this country now. The information and warnings are all around us: e.g. 20% of children under 12 will be obese by 2020. Yet people still choose to ignore them. Education is really important on this issue, otherwise people end up unhealthy or obese and not living their life’s full potential. When they are ill, more money’s spent in taxes looking after them which wouldn’t happen if they just ate a little more healthily! Hopefully in 20 years’ time, people will look back on fast food the way we look on smoking today and think: ‘I can’t believe people used to eat that and it was so popular.’

How has having children affected your diet and lifestyle? We’re definitely more efficient with the food we use and don’t let as much go to waste because there’s always someone to eat it. We eat out less, spend more time in the kitchen and cook a lot more. Before we had kids, we didn’t have the fridge as well stocked as we do now. What would you say were your necessity foods? Definitely fruit and within that, all kinds of berries, apples, pears and bananas. Then lots of vegetables, some fish, chicken or turkey, milk and rice. It’s a case of being prepared and keeping the fridge well stocked as if there’s nothing good in the fridge, then it won’t be a good meal. Obviously don’t go shopping on an empty stomach, because you’ll buy things you want to eat then and there, usually high in sugar and if you overeat, you’ll pay the price! A lot of people call the kitchen the hub of the home. Would you agree? Definitely! we try and have at least one or two nights a week where we sit down together and eat and chat. That’s always been a really important tradition. How do you think your website will help people maintain a healthy diet and stay fit? Doofooddiary.com originally came out of Doosport.com as a tool for athletes, but has evolved into something to help people and to counteract obesity. Finally, it’d be great if kids could spend a week in ‘year 7’ doing a food diary to help them see and understand what it was they were eating. We want it to be a tool for people who want to lose weight or stay healthy. It’s been proven that if you keep a diary of what you’re eating, you’re more likely to have more success. It provides information about good eating plans and shows people what they are eating really clearly. We’re trying to link up with charities such as the Heart Foundation so information can be supplied to people with a history of heart problems in the family to follow a diet plan that reduces their risks. I come from a background with quite a bit of knowledge on the subject and through doofooddiary.com that information can be shared with people. Kenny sees the website as a portal for food where information can be shared and food myths can be investigated. When people talk about ‘superfoods’, which is really marketing hype, I always wish they’d call other food ‘Rubbish food’. If we try to eat food that’s locally sourced, then that would help reduce pollution from planes and any diseases bred from food transfer. The West contributes to famine and other third world problems through its primeval instinct to gather and store food. We’ve stopped banging people on the head and dragging them into caves, so perhaps we can lose that instinct too!

www.doofooddiary.com Bablake

politics

dishin’ up satire Words by Nadine Naguib

There’s no denying at the moment that the UK is in the midst of a political Dark Age, with a Prime Minister who’s falling apart at the seams, and parties of politicians who are all cashed out. At least Private Eye, the satirical British magazine, is perfectly prepared to quip that ‘tax doesn’t have to be taxing...’!

In fact, Private Eye rarely shirks any chance to take a hearty bite out of the recent political disasters to befall the country. Rather, the magazine seems to be one of the few to profit from an increase in political discomfiture. That much cannot be said of our unfortunate ‘Stalinist’ Prime Minister though – according to the Eye, his dictatorial rule after that of ‘Comrade Blair’ has met significant unforeseen resistance.

Yet seeing as this sarcastically humorous publication was started in 1961 by Oxford graduates, perhaps the ability to engage in the heart of British debate should not come as a surprise – albeit if the light shed on such debate is usually far from favourable. The Eye espies everything: the ever typical typing errors of The Guardian newspaper (always referred to as ‘The Grauniad’); military mishaps (the proponent of which is eternally the

‘Grand Old Duke of York’); and the rather inane actions of Piers Morgan (constantly written as Piers ‘Moron’, just for annoyance’s sake). These Eye jokes convey well the deliberate, witty tone of the entire magazine; its team happily investigates the recipe for political mishap, faithfully stirs in the ingredients, and – for the engagement of the British public – is not afraid to dash in a few of its own, before serving up a fortnightly satirical, and wholly satisfying, dish.

www.private-eye.co.uk 06

Stretch | Food | Issue 6 | 2009

statements

‘Let them eat cake.’ Marie Antoinette (on being told her people had no bread) ‘Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.’ Voltaire ‘The belly rules the mind.’ Spanish Proverb ‘Great eaters and great sleepers are incapable of anything else that is great.’ Henry IV of France ‘There is no love sincerer than the love of food.’ George Bernard Shaw ‘Never eat more than you can lift!’ Miss Piggy ‘Ask not what you can do for your country. Ask what’s for lunch.’ Orson Welles ‘You can tell a lot about a fellow’s character by his way of eating jelly beans.’ Ronald Reagan ‘I’ve been on a diet for two weeks and all I’ve lost is two weeks.’ Totie Fields ‘Anything is good if it’s made from chocolate.’ Jo Brand ‘How can you govern a country that has 246 varieties of cheese?’ Charles de Gaulle

food for thought research by Nadine Naguib

‘Don’t let love interfere with your appetite. It never does with mine.’ Anthony Trollope ‘Only dull people are brilliant at breakfast.’ Oscar Wilde ‘Eat, drink and be merry, for tomorrow we may diet.’ Harry Kurnitz ‘Everything you see, I owe to spaghetti.’ Sophia Loren ‘I do not like broccoli. I haven’t liked it since I was a little kid and my mother made me eat it. I am President of the United States and I’m not going to eat any more broccoli.’ George Bush ‘There used to be a time when the idea of heroes was important. People grew up sharing those myths and legends and ideals. Now they grow up sharing McDonalds and Disneyland.’ Bob Dylan

Bablake

interest

tomato catch up Find out more about the jaffa cake of the fruit and veg world, the humble but plumptious and delicious tomato. Words and photography by hannah clarke

The ubiquitous tomato is second only to the potato in the world’s top ‘vegetable’ chart.

Tumbling Tom Yellow is just 1 of over easily 10,000 varieties of tomato.

You should never, ever put tomatoes in the fridge because they lose much of their nutritional value and their flavour.

Americans eat more than 22 pounds of tomatoes every year. More than half is eaten as tomato ketchup.

Cheerful and juicy, a tomato is the ovary and seeds, of a flowering plant… making it, by definition, a fruit.

The heaviest tomato ever weighed 3.51 kg.

Tomatoes are high in Vitamin A, Vitamin C, Calcium and Potassium.

The Spanish brought the tomato back from the Aztecs and Mexico.

Florida is the number one producer of fresh tomatoes.

Because it is eaten with main meals rather than as a dessert, by use it is defined as a vegetable.

Tomatoes contain a key antioxidant, lycopene, which protects against aggressive cancers, inhibits heart disease and helps the eyes battle ARMD (age-related macular degeneration).

The word tomato comes from a Nahuatl (central Mexican language) word: ‘tomatl’. The town of Buñol, in Spain, celebrates ‘La Tomatina’ every year – a festival that ends with a huge tomato fight!

Stretch | Food | Issue 6 | 2009

Up until the 1800s, people believed tomatoes were poisonous as the acid in the tomatoes reacted with the pewter plates and utensils used in that period. Stretch has even heard of sugar from tomatoes being used for sustainable energy. The best tomatoes for you are the reddest and ripest. There are as many benefits when cooked or cold. Tomato paste or sauce apparently contains all the same goodness. With thanks to Will Ison at The Greenery UK www.thegreenery. com and www.tomatofest.com

products

Spicentice is a cheery company with a simple idea: to encourage as many people as possible to cook authentic food… as easily as possible. Stretch spoke to Ketan Varu, the creator of the company, to gain the inside story on just what Spicentice’s recipe for success really is. Words by Nadine Naguib

Spicentice For Ketan, it all began with that longing for home food any new university student feels when they live away from the family dishes they grew up with. At university though, Ketan’s parents did not let their son suffer that same fate; they sent packets of authentic Indian spices from home, so he could recreate his childhood curries without trouble. Since then, these mini packets have been the salvation of thousands across the country, as Spicentice has branched out from one student home into many. The journey, Ketan

told me, was strictly a family affair, as a flair for business at one end, and cooking at the other, allowed the Varus to turn their own unique concept into commercial reality. From farmers’ markets to food shows, and quickly online, Spicentice has proven that having a home away from home is no longer a dream. Even now, with success evident on the aisles of famous stores such as ASDA and M&S, Ketan assures me his mum and dad are still firmly in charge of production and the development of all new recipes!

Perhaps then it is unsurprising that when asked what food best represented him, Ketan said he would see himself as a mango – full of love, flavour, sweetness and that exotic touch that marks Spicentice out as an increasingly successful presence in the spice aisles across the country.

Check www.spicentice.co.uk for further news on this exciting, brilliantly packaged product.

Bablake

profile

recipe for success

words by roya Ziaie & mark woodward

Stretch | Food | Issue 6 | 2009

Anjum Anand is the acclaimed chef whose popularity has soared after the release of Indian Food Made Easy. Star of a television show of the same name, Anjum has studied and worked all over the world and currently lives in London. Anjum’s aim with cooking is to rid people of the belief that Indian food is time consuming and gruelling to cook. Stretch caught up with her for a few tips on Indian cuisine… What’s your favourite recipe? I couldn’t choose a favourite; my recipes are like my babies and I love them all for different reasons.

‘I love traditional Indian desserts but I only make them on special occasions...’ Could you suggest a stunning recipe for a budget student meal? Luckily, Indian food is quite cheap to make as it doesn’t need fancy ingredients. In my last book I wrote a recipe for a Green Chicken Biryani, which I think is really stunning and not really expensive. But, even a meal of spinach with paneer (Indian fresh cheese) and some homemade naan is special and really inexpensive. Dessert can be kheer which is a cardamom-laced rice and milk pudding, delicious, refreshing and inexpensive.

www.anjumanand.co.uk

to have more cuisine options available on and around the average high street than many other European cities. What’s your food ‘guilty pleasure’? I love traditional Indian desserts but I only make them on special occasions to ensure this guilty pleasure doesn’t hang over me on a regular basis! If you owned your own restaurant, what would you call it? Something like ‘My Indian Kitchen’ as I would want it to run like a proper Indian home kitchen, warm and inviting with seasonal, delicious food made with love. What are your future plans? My goals have always been to learn more about the regional foods of India and to translate that into meals we can cook and eat every day. So, probably more of the same, but maybe have more to offer the novice cook in the way of products to make his/ her kitchen experiences easier and more enjoyable. ‘Anjum’s New Indian’ is released in paperback and will retail at £14.99

How do you think Indian cuisine has influenced English food in recent years? Indian food was one of the first foreign cuisines to come and be embraced by the British and many believe it has encouraged us to be more adventurous with other cuisines. We certainly seem

Bablake

style

after hours stretch's mad hatters roam bablake's halls

Stretch | Food | Issue 6 | 2009

style

Stretch | Food | Issue 6 | 2009

style

Photography by Ben Duffy with assistance from Neil Baker Design by Claire Harris, Trash Blooms Make up by Clare Lee, Personal Aesthetics Styling by Indigo Ltd

Bablake

superfoods

cream of the crop words by Sam Rowe

Have you ever felt that burning desire to jump from rooftop to rooftop dressed in spandex? If so, you probably need to see a counsellor. However, if you have always wanted to know what we can do to bring ourselves closer to having the attributes of our favourite superheroes then Stretch can now give the ultimate food guide. it's definitely easier than being exposed to gamma rays or being bitten by a radioactive spider. 16

Stretch | Food | Issue 6 | 2009

ne of the first things we think when we hear ‘superhero’ is someone in a cape with bulging biceps and washboard abs. but if you want to put Superman to shame and increase your muscle mass, you need to eat turkey! Packed with protein, it can increase muscle gain up to 20% and is used for cell reparation so it speeds up recovery. To truly feel your super powers, you must consume turkey within 20 minutes of exercising. Turkey is one of the best sources of protein as it has particularly high levels of muscle constructing dipeptides, anserine and carnosine. Research into this food has showed potential muscle concentrations rising by up to 40%. It is suspected that if we increase our dietary intake of turkey by 250-300g a day for 6-12 months, we could see an 80% increase in our muscle intensity. But that’s not for everyone; if you’re more of an evil genius and prefer brains over brawn you want blueberries and brazil nuts. Something as complex as our brains can’t just be fed with a couple of foods but these two are strong providers for our brain’s everyday needs. Selenium is the strongest antioxidant available from food and brazil nuts are rich in it and an ideal amount would be a handful four times a week to boost our brain power. If you fancy being a happy-go-lucky kind of hero and need to stay sharp to provide witty quips to those supervillains’ threats, you need lots of folates which can be found in fruit and vegetables, particularly oranges and brussel sprouts, and also in cereals. Sadly, to remain happy and stay super we have to make sure we get up early and give ourselves a decent breakfast as for our brains to function at their peak, we need lots of carbohydrates. Glucose is the fuel your brain needs to be as super as it possibly can, allowing the brain to communicate with itself and essentially keep thoughts speedy. To remember where you left your cape, lots of blueberries activate the part of the brain which controls learning and memory and you can guess where the next punch is coming from and stay ready. Blueberries are a major source of flavonoids, which are believed to act as antioxidants in our bodies by counteracting the damage done to DNA. Rather than acting as simple antioxidants, flavonoids interact directly with nerve cells and work by improving communication between cells and encouraging nerves that carry electrical signals in the brain to regenerate. If you just can’t dodge the bullets and you’re getting tired of the cuts and the bruises, then you need to make sure your healing factor is kicking in. To ensure this you need to keep your immune system running at its full strength to avoid falling ill in the first place and then when injury does occur you need your body to be able to repair itself very quickly; this is where you need the superfood salmon which has huge doses of omega 3 fatty acids, a more effective anti-inflammatory than any store-bought tablet. This will help you recover from a superhero workout by repairing torn muscle tissue. It also contains high amounts of zinc which is far more effective than vitamin C for fending off illness. When you’re looking in the shadows for those no good criminals just waiting for you to deal the justice, you need to have your eyes at their keenest. You need kiwi fruit, with high amounts of luetin, or grapes and spinach. Luetin is responsible for protecting the eye from harmful rays. Don’t forget that vitamin A is also important for vision as it contains rhodopsin which helps you see in the dark as it is linked with our ability to see in black and white. If you eat a decent amount of these superfoods we have listed, you will feel your powers flourish and find you look even better in your underpants and cape from now on. Avoid any allergies, get the balance right and you will become unstoppable. Good luck!!!

space

Everyone has seen pictures and videos of astronauts in space, orbiting the Earth in their shuttles and floating around in their spacesuits. But have you ever wondered what they eat while they are up there? Everyone has to eat after all, and you might be surprised at how similar an astronaut’s diet is to your own.

sprout of this world words by scott hall

hen people mention space food, you may immediately conjure up images of strange liquid concoctions, flavourless pastes, and dry, powdered food in bags. This might have been true in the early years of space flight, but now astronauts enjoy anything from stir-fried chicken to macaroni and cheese! Many foods can be taken into space and eaten just like you would eat them on Earth. For example, fruits like oranges and chocolate brownies eaten in space would look no different from those you would eat at home. Other foods require water to be added first, like spaghetti. An oven is provided on the space shuttle and on the space station so that the astronauts can cook their meals and eat them warm. Ketchup and mustard are even supplied! Drinks also need to have water added last, as if they were transported as liquids they could easily float away. Coffee, tea, and orange juice are all packaged as powders that become liquid when water is added to rehydrate them. As for flavour, however, space food can taste much blander than food here on Earth. This isn’t because the food is any different though! In space, the aromas of food do not reach the nose as easily because of the weightless environment. Smell is very much an important part of taste, and so a lot of the flavour is lost by the astronauts not being

able to smell their food properly. Astronauts can also get blocked noses in space as liquids accumulate, not being pulled down by gravity like they would on Earth. If you have ever eaten when you have had a bad cold, you will know that food tastes different and blander. This is what it is like for astronauts. To add flavour, salt and pepper are supplied. However, these come in liquid form! The reason for this is that in the weightless environment, the astronauts can’t sprinkle salt and pepper onto their food because it would simply float away! Not only would this defeat the object of having salt and pepper, but the small particles would pose a risk, possibly clogging shuttle air vents, or getting into an astronaut’s eyes where they could cause the astronaut harm. Packaging is very important, especially when it comes to keeping food contained so that it doesn’t float around and damage equipment, or become dangerous to the astronauts. There are no refrigerators on board space shuttles or the space station, so the food must be properly prepared and packaged so that it doesn’t spoil. This is especially important on longer missions. Astronauts eat meals three times a day; breakfast, lunch and dinner, just like many people do every day on Earth. A balanced diet is vital for astronauts, and everything is carefully planned to supply them with all the nutrients that they need.

‘Packaging is very important, especially when it comes to keeping food contained so that it doesn’t float around and damage equipment, or become dangerous to the astronauts.’

Bablake

travel

acquired tastes words by Hannah Clarke A big part of a holiday abroad is the chance to enjoy exquisite local cuisine. The chance to enjoy traditional Spanish paella in Madrid or Barcelona certainly enhances the experience of immersing oneself in a whole new culture. Is there a darker side to holiday food, however, and are there dishes you would best avoid when gallivanting around the world?! Stretch investigates! Welcome to a catalogue of bizarre dishes from around the world, cultural foods that might not appeal to everyone straightaway!

Whilst in Spain, why not try a traditional ‘bocata de calamares’, which is a sandwich… containing squid coated in flour and fried in oil. Yum. In Thailand, Cambodia and other countries, a local delicacy offered to travellers is tarantula, often fried. Also in Thailand you could try a whole cooked rat; one way to curb the rodent problem. Many other countries eat bugs. In Vietnam, scorpions are a local treat you might want to avoid – they apparently taste like lobster but we’ll leave that for you to decide. In the Philippines, Korea and China, it is common to find dog meat on the menu, and not unusual to find cat. It’s not just in the East where food gets a little odd as our

Stretch | Food | Issue 6 | 2009

cousins across the pond in the USA have odd eating habits too. Fancy some squirrel brain? Then head to the Southern states of the USA. Our American friends also eat pork brains. Seriously... with milk and gravy! This is actually a common practice all over the world. ‘Tête de veau’ (calf's head) is a delicacy in France, pig’s head in Hungary, and the nice folks of Norway have a dish called ‘smalahove’, which is the head of a sheep, eyes and all. Finally, why not try smoked bats in Indonesia? However, isn't the UK a nation that eats black pudding (sausages stuffed with blood, fat & offal) and deep fried Mars bars? So we can’t really point the weird finger at the rest of the world.

theworld

words by Scott hall

world food crisis Fishing – Off the Scale? Oceans cover over 70% of the planet, and contain a wealth of life. Millions of us rely on this great resource for our food and many are dependent on the oceans for their livelihoods. However, through a great lack of management, control, and enforcement of current laws, the oceans are at a crisis point. Overfishing has depleted fishing stocks around the world, and is driving many stocks of fish to collapse. According to figures published by the UN Food and Agriculture Organization, over 80% of the world’s fisheries are fully or over exploited, depleted of stocks, or in a state of collapse. This gives an idea of the problem which we face. Such a severe lack of management would never have happened with land animals or crops, but just because we can’t see what is happening in the oceans, we seem to ignore the damage we are causing. Even if we started sustainable management now, it could take decades or even centuries to

restore the fisheries to their past strength. Already about 90% of large predatory fish stocks have disappeared worldwide. There are some promising signs, although the threat is still very real. In the North Sea, cod stocks have been driven to near extinction, falling from 250,000 tonnes in the 1970s to 28,921 tonnes in 2006. Measures such as reduced fishing quotas, a change in nets used, restrictions on the number of fishing boats allowed out to sea on certain days, and the decommissioning of some fishing vessels have allowed the cod stocks to recover sufficiently to reach 70,00 tonnes – the absolute minimum needed for the long term survival of the species. However, this does not mean we should relax. We need to continue placing strong limits on fishing in the North Sea to ensure the full recovery of the fish stocks, and we need to enforce restrictions like those used in the North Sea throughout the world, so that no more

species or ecosystems are lost. This is not the time to declare our success and allow fishing habits to return to how they once were. That was what got us into this crisis in the first place. We need to stay vigilant, increasing our efforts to introduce sustainable management, while monitoring the oceans with somewhat guarded optimism. We’re not out of the deep waters yet. Empty aisles of plenty? Walking into your local supermarket, and looking at the great variety of foodstuffs on offer, you would be forgiven for believing our future food security is in no doubt. This couldn’t be further from the truth. Despite efforts to raise awareness in the media and increased aid operations, the world is suffering ever more from a worldwide food crisis. Falling agricultural production due to climate change, the growing need for bio-fuel production taking away land used for food production, crop diseases, rising

fuel costs, and the rising demand for meat throughout the world as countries advance economically and as people want a more varied diet, have all led to soaring food prices. The staple crops that the world relies upon are all rising exponentially in cost, and this is driving millions into poverty and malnutrition. Between the start of 2006 and 2008, the cost of rice has risen by 217%, wheat by 136%, maize by 125%, and soy beans by 107%. The prices continue to rise. We need to act now. More money needs to be spent on agricultural technology to increase food production and crop yields. We need more funding into research to combat diseases – a threat of ever growing significance as we rely on an ever more limited selection of crops. This is the only way to prevent further price hikes which will drive millions more into poverty, and could even cause political tension and instability. You might not notice it as you do your weekly shop, but the world food crisis is very real, and action needs to be taken now. Bablake

bean around the world

lifestyle

words by sam thompson

With this hectic lifestyle there is only one beverage I can rely on: coffee… the king of all caffeinated drinks. Obviously Stretch can’t list every single must visit location in the world for all coffee-lovers but here are some gems. From the quiet and quaint (e.g. Corleone caffe in Leamington) to grand and ‘pocket-burning’, it’s the sheer delight and satisfaction you receive when bringing the edge of that mug to your lips. This somewhat euphoric mood is available round the world. BAR BOSCH – Mallorca Bar Bosch is probably the greatest place to sit in, not just in the Balearics, but maybe in the world! It is situated on the corner of one of the best squares in Palma, the capital, and you can just literally sit and watch the entire world go by. Regularly heralded as ‘the bar’, Bar Bosch serves both hot or cold breakfasts, lunch and evening meals. You can stuff your faces with some of the tastiest croissants and ensaymadas around – and don’t tell me you don’t know what an ensaymada is! The coffee is superior to many of the top rated restaurants on the island, and they actually use proper cream for their cappuccinos! It’s sublime!

Stretch | Food | Issue 6 | 2009

I highly recommend the Spanish culture; sitting at the corner of the Bar Bosch scene, sipping that creamy, chocolate covered ‘cino, and listening to the fantastic El Canto Del Loco before traipsing into the godly store that is El Corte Ingles. KAREN’S COFFEE – Egypt Egypt you say? Well, Stretch team member Nadine Naguib proposed an Egyptian café. Famous for its ancient civilisation and famous landmarks– including the pyramids and the Sphinx – Egypt has one of the most developed economies in the Middle East and boasts excellent tourism and agriculture. Located in the centre of Cairo, the country’s

beautiful capital, Karen’s Coffee is a family business own by two brothers. You may think that ‘Karen’ may be an obscure name for an Egyptian coffee shop, yet the name comes from a flower meaning ‘pure’, a trait which the store claims to excel in. Delivering a ‘cosy and friendly environment’ to its customers, Karen’s Coffee is growing in popularity within this beautiful, developing country. COSTA COFFEE – Uk Costa Coffee possibly rules the roost of coffee shops scattered about the UK. Founded by Bruno and Sergio Costa and washed onto UK shores in 1971, Costas (as it is more casually known) contains a perfected Mocha Italia blend that demands a sigh of pleasure from your lips. Costa branches around the country have flourished with the atmosphere of affection and welcoming that many coffee shops deny you. Not only that, but it’s Fairtrade certified! Be it the passion that accompanies the crushing of the cocoa beans, or the gentle care from those handing the final mixture to you, Costa Coffee is a truly rich experience each time you place yourself into one of their unfairly comfortable sofas. THE IMPERIAL HOTEL – Japan You will never find better accommodation in Japan than in the Imperial Hotel, Tokyo. This legendary landmark has

had the honour of hosting the wealthy, celebrities and hundreds of leading businessmen and its impressive elegance, service and award-winning cuisine have made it one of the most expensive, yet worthwhile, places to stay in the country.

‘Egypt has one of the most developed economies in the Middle East and boasts excellent tourism and agriculture.’ Located in the brilliant capital city, The Imperial Hotel serves the utmost excellence in food and drink, and this also goes for its coffee and café beverages. Whilst not a coffee shop in its own right, the Imperial Hotel will present you with all of the amenities of a Costa and more. The stunning environment and the royal reception will make you never want to leave; you will want to actually live there! Step outside and listen to the chart-topping music artists of Ayumi Hamasaki, Utada Hikaru or Yui, or perhaps visit a traditional Japanese bathhouse and live the life of the spirits found within the Oscar-winning feature Spirited Away. Whatever you accomplish, may your coffee be tinted with elegance and enjoyment.

let them eat cake Illustration by Former Pupil Alex T Smith www.alextsmith.co.uk

recipe

Stretch | Food | Issue 6 | 2009

Rachel Allen was brought up in Dublin, studied at Ballymaloe Cookery School from the age of 18 and is a frequent presence on BBC’s Saturday Kitchen. She has produced many bestselling cookery books including: Rachel’s Favourite Food at Home, Rachel’s Food for Living and Rachel’s Diary.

Stretch asked Rachel for a Lemon Cup Cake recipe from her best seller BAKE! ingredients: • 125g butter, softened • 125g caster sugar • Finely grated zest of 1/2 large lemon (keeping the zest of the remaining 1/2 large lemon for the icing) • 2 eggs, beaten • 150g plain flour • 1/4 tsp baking powder For the lemon butter icing: • 75g butter, softened • 175g icing sugar, sifted • Finely grated zest of 1/2 large lemon • 1-2 tsp freshly squeezed lemon juice • 12 crystallised flowers (optional) • 12-hole fairy cake tin / 12 cake paper case

Rachel Allen’s ‘Home Cooking’ is available from www.amazon.co.uk For funky utensils ideally suited to cup cake cooking, check out the excellent www.cookingmarvellous. co.uk whose range of silicone moulds is perfectly suited to this task. With thanks to Stina Smemo, Publicity Director at Harper Collins, for permission.

What you need to do: 1. Preheat the oven to 180°C, Gas mark 4. Line a 12hole fairy cake tin with 12 paper cases. 2. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and grated lemon zest and beat until mixture is light and fluffy. Gradually add the beaten eggs, then sift in the flour and baking powder and fold into the mixture. Alternatively, whiz all the ingredients together in an electric food mixer. 3. Divide the mixture between the paper cases and bake in the preheated oven for 7-10 minutes, until risen and golden. When cooked, the centre of each cake should be slightly springy to the touch. Remove the cakes from the tin and place on a wire rack to cool before you ice them. 4. To make the lemon butter icing, cream the butter in a bowl with a wooden spoon or hand-held electric beater until very soft. Gradually add the icing sugar and beat into the butter, along with the lemon zest and enough lemon juice to soften the icing to a spreadable consistency. 5. When the cupcakes are cool, spread a generous heaped teaspoon of lemon butter icing over the top of each one. Decorate with the crystallised flowers (if using).

zestis best words by beth hushon

Bablake

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tea -rr r

w or ds

at t

bl ac k

tea

Make us a brew was created by Mr Scruff, a DJ, producer and cartoonist from Manchester. His idea came from the fact that like many people, he loved tea. He was known to drink it whilst in his studio, at home and even whilst DJing. When he set up the company in autumn 2007 he had in mind the objectives of creating a top quality, organic and great tasting cuppa!

Stretch | Food | Issue 6 | 2009

Being a small business, the products were first stocked in Selfridges stores around the country and on its website. The packaging is very distinctive and it is known for its humorous and quirky style. It is also known for being very green as all is recyclable and the tea bags are compostable. The company soon introduced three additional types of tea: Forest Fruits, Mint and Chilli and the Yerba Mate. The Forest Fruits provide a combination of hibiscus, apple, rosehip, strawberry, orange peel, lemon peel, raspberry, bilberry and blackcurrant, guaranteed to tickle your taste buds. Mint and Chilli is seen as having the ultimate cheeky twist with a distinct peppermint and spearmint flavour with a hint of chilli. Finally, the Yerba Mate is a simpler type of tea. Originating from South America its flavours are extracted from the leaf of a holly tree. This summer, 2 new flavours arrived! Big Chill tea (named after the festival obviously) made from a blend of organic rooibos, sweet pear, cinnamon and Mr. Scruff’s new favourite find, valerian (a natural relaxant), helps you get into that laid back, ‘heeeeey maaaan’ atmosphere and makes reality television and the thought that Christmas is nearing distant memories… while Look Lively for those who want to just keep on partying throughout the night in true festival style, or who need that extra lift when it comes to the morning after, is the ultimate pick-me-up cuppa. A family recipe passed on from his uncle Señor Scruff, it blends the Yerba Maté plant of South America– known for it high levels of caffeine– with invigorating lemongrass and peppermint, creating a lively brew that will help turn siesta into full blown fiesta! See you at the kettle!

K AT E W A L S H LIG HT & DARK

TH E N E W ALB U M 31. 0 8 . 0 9

W W W. K AT E WA L S H .CO.U K

W W W. M YS PAC E .CO M / K AT E WA L S H

ingredient

greek‘n’ unique words by roya ziaie

Stretch offers some ideas for making greek yoghurt part of any meal: Breakfast: add to a bowl with some cereal and drizzle a little honey on top. These complement each other really well and provide you with everything you need to kickstart your day! Lunch: for a light healthy lunch, toast some wholemeal pitta bread and rip into strips. Why not add a little mint and cucumber to the yoghurt and use this as a dip? Any leftovers can also be used when entertaining guests as an appetiser for dinner. Dinner: it works especially well when eating spicy foods to cool the hot taste. Rice dishes go well with Greek yoghurt, so if you are rustling up a curry add a little yoghurt to the side of your plate. Delicious! Finally, why not try 2 delicious desserts from Total:

Stretch | Food | Issue 6 | 2009

Greek yoghurt is one of the most underpraised foods. Not only is it gluten free, safe for diabetics and good for vegetarians, it’s also amazingly versatile as it is used in cooked, raw, savoury and sweet dishes. It’s yoghurt which has been strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt's distinctive sour taste. Honey Scented Fruits with Greek Yoghurt Preparation Time: 2 hours 15 minutes Chilling Time: 6 hours Serves:4 Ingredients 250ml water 200g sugar 1 clove 1/2 tsp cinnamon 1 lemon, juiced and zested 500g chopped mixed fruit such as summer fruits 4 pot Total Honey Twinpot • Put sugar, water, cloves, cinnamon and lemon on to boil • When the mixture has reached boiling and the sugar has dissolved, add honey from Total Honey Twinpot and chill for approximately 2 hours • Once the mixture is cold, place layers of fruit into glasses or small dishes and pour the syrup mixture slowly over the top. Leave in the fridge for six hours • Garnish with a large spoonful of Total Greek Yoghurt to serve Chef’s Tip: Use Total 0% Greek yoghurt to keep this a low fat dessert

Mango and Greek Yoghurt Mousse Preparation Time: 30 minutes Chilling Time: 2 hours Serves: 8 150 kcals, 6g fat Ingredients 2 fresh very ripe mangoes, skinned and de-stoned 500g Total Greek Yoghurt 100g sugar 5 egg whites Fresh fruit to garnish • In a food processor, purée the mango and half the sugar • Whisk the egg whites and the rest of sugar until light and fluffy • Fold all ingredients together and divide between 8 ramekins • Leave to set for 2 hours, then garnish with fresh fruit to serve Chef’s Tip: Be careful not to overwhisk the egg whites, stop when it starts to form soft peaks Thanks to Natalie Jordan, www.totalgreekyoghurt.com

voxpop

box pop den x Mr. Bur lunchbo in your What’s box today? got a lunch ’t ‘I haven a school m having today. I’ ’t I don know .’ lunch and on the menu what is your favourite What’s dinner? school pies, like their ‘Ohh… I pies.’ chicken school your worst What’s dinner? serious … (pulls ‘Oh erm .. ). face cauliflower thinking I can’t stand cheese. cheese.’ cauliflower you ideally What would lunch box? your have in ) Oh something Laughs ‘( .’ and salady healthy ? Any egg very ! You’re ‘Possibly …’ probing

all Mr. Mr. Doug Peas you a quick ask I e can What Sir ’s in ? …’ ‘Er… your question some lunchbo very interesting a drink sandwiches won’t be ‘I x? .’ x … and your lunchbo What What’s in flavour ‘I think today? I’ve ? , actually cheese they’ve ight, today ‘R from got and strikingly ham bought sandwiches is not something in them original Tesco – which … do.’ .’ normally Did I would you yourselfmake them ? ‘Yeah Why? I did health. I , yeah cost, partly artly ‘P … is this .’ What have a wrap you?’ normally for drink enough ‘I’ve ? got interesting thereof a diet coke .’ , a can fat It’s fine! with low Anything , ‘Right, a wrap avocado , ‘No , prawns that else? mayonnaise ’s what really ’s it really . Yes that and lettuce have. The lunch do massive . I don normally ’t … type I would quite … packed of thing is they take Mr. Prescott problem in the make .’ to Can I ask what’s in your a long time at Tesco was . So, as I ,a lunchbox today? morning salmon got … I’ve ‘Unfortunately I’m taking last night .’ my form out for a meal salmon sandwich this evening to ‘Habibi in Far Gosford Street, so I’m not having lunch because I’m having a big dinner .’ What did you have for yesterday’s lunch? ‘I had a school dinner , macaroni cheese with jacket potato.’ Cheesy! Did you like it? ‘It was… it was a bit stodgy actually… What are you doing? What’s this for ?!’

Have you ever wondered where your teachers disappear to when the bell goes for lunch time? The Stretch team donned detective attire to spy on some familiar faces from Bablake School and find out what they were munching on in their lunchbreaks! We wondered what ‘brain food’ was consumed by the literary wonders in our English department. words by Rachel Hollinrake, Uma Raman and Roya Ziaie Bablake

life

m o n e honey Most of us love the sweet taste of honey, whether on Greek yoghurt or smeared on cakes. However, some people undergo more toil and strife to obtain this sweet treat than just popping a jar into their supermarket trolley words by hannah clarke

n several Himalayan countries, collecting honey could result in broken limbs for the inexperienced honey hunter. In Nepal, the colonies of large bees ‘apis dorsata laboriosa’ build nests on cliff faces. So, when a village needs to collect the honey, workers have to scale these cliffs (which can be up to 70 metres high) using just wooden ladders and bamboo fibre ropes. It is a process that could cost lives.

There is also a large amount of superstition and ritual about these honey hunting occasions that is vital to the community. For example:

Readers may be interested in: ‘A world without Bees’ written by Alison Benjamin and Brian McCallum

• Tuesday is the best day for hunting, Wednesday the worst. • The presence of women makes the bees angrier. • The local god and the specific god of the cliff must be sacrificed to before the event. • Honey hunting is forbidden to take place on the 8th, 11th, 23rd, 26th and 30th days of each month. First, to reduce the risk of singing, a fire is lit at the base of the cliff to smoke the majority of bees from their combs. The climber has the most dangerous job, scaling the ladder to access the honeycombs. When he reaches a viable site, a basket is lowered from the top of the cliff until it is level with the nest. With one hand, the climber uses a long pole to position the basket beneath the comb. With his other hand, he uses a tango or ghochma (a long pole with a sickle on the end) to cut the honey rich comb from the cliff, until it falls into the basket. People at the top and bottom of the cliff use ropes to manoeuvre the basket and secure the ladder. It is a long laborious process, often taking 2-3 hours to harvest honey from just one of the countless bee colonies on the cliff. These Nepalese honey hunters are generally very poor. Though they do gain some income from exporting their honey, it is becoming less important as a livelihood, as it earns less than crop farming, for example. Income from tourism is on the rise, and honey hunting tours can result in each tourist paying $250-$1500 (US dollars) to see one honey gathering. For the local tribes however, these events are more about social gathering and ritual rather than income. It is amazing to think of all the effort that goes into the gathering of this honey. Just remember that hard work of the Nepalese honey hunters should you ever eat some of their ‘red honey’ from the cliff bees.

Stretch | Food | Issue 6 | 2009

cherrypick

product

With ‘Carmex’ and ‘Chapstick’ being two of the most famous lip balms worldwide, Stretch decided to test them out. Most of you will be already familiar with ‘Cherry Chapstick’, thanks to Katy Perry. Carmex, however, slightly less well known, was originally created for medicinal purposes, seventy years ago. We put them head to head to find the balm that truly is the ‘Berry’ best! words by Rachel Hollinrake and uma raman Carmex 0.25 oz Price: £2.48 Taste: Good Gloss: High

Chapstick 0.125 oz Price: £1.17 Taste: Excellent Gloss: Poor

Frequency of re-application: 1 hour 7 mins Advantages: Smells nice, very long lasting & compact.

Frequency of re-application: Every 10-15 mins Advantages: Easy to apply, endures higher temperatures, cheap.

Disadvantages: Having to use finger to apply, melts fast in heat.

Disadvantages: Not as long lasting or soothing.

Final Verdict: Infrequent re-application, guarantees less hassle and leaves you with shiny, flavoured lips. With authentic smell and SPF 15, Carmex is great for a summer’s day. Can turn however, into carmex cherryade if left in warm areas.

Final Verdict: Better value for money and with SPF15 , the cherry chapstick is lacking in the gloss department. Could result in repetitive strain injury from continually re-applying. Could be mistaken for a real cherry, due to excellent taste!

four stars

three stars

bbbb bbb Bablake

theword

Giles Coren 30

Stretch | Food | Issue 6 | 2009

Stretch’s own aspiring writer Sam Thompson swaps words with his favourite columnist, The Times’ popular critic and star of the BBC’s The Supersizers, Giles Coren.

Lesson 1 for aspiring journalists: ‘The next time you find a professional journalist who is prepared to give you his time for nothing, do get the pt size right! You don’t get many shots, so don’t screw up the little things.’ This is the first thing Giles said after I sent him an email containing a question which had a ridiculously huge pt size for the first five words.

‘While working as editor of Tatler’s review section, I fired the restaurant critic because he was rubbish and then thought I might as well hire myself.’

ou became a columnist for The Times in 1999. How exactly did you get into journalism? Was it your original choice for a career? No, I wanted to be a novelist, but it takes too long, is too lonely, and makes no money. I got some work experience at Times, wrote a couple of things which impressed them and then showed them to the Daily Telegraph who gave me a job, then 3 months later Times grabbed me back. Getting into media is very straightforward. Anyone can get a toe in the door for a day or two, then if you’re good they’ll keep you. If not, they’ll let you go. In 2001 you became a restaurant critic. Was there a reason for you moving from featurewriting into debating the quality of food? Not really. While working as editor of Tatler’s review section, I fired the restaurant critic because he was rubbish and then thought I might as well hire myself. Found out I liked it, and bingo. Becoming a restaurant writer was the making of me, though. Because having a ‘shtick’, a speciality, gives people a reason to hire you, put you on telly etc… beyond simply being articulate. The Supersizers Eat has aired on the BBC following the excellent The Supersizers Go. Did you ever imagine your journalistic ways would transfer onto the small screen? I never thought about it. I turned down offers for years and then finally said ‘yes’ when Gordon Ramsay asked me to do The F-Word in 2005. I get work because I am relatively slim, have a decent haircut and wear clean shirts – making me almost unique amongst restaurant critics. The latter is true. I know several friends of mine who are greatly attracted to you because of it. Anyway, The Supersizers is a fantastic show, and it is mainly due to the brilliant, comedic chemistry between yourself and your co-star, Sue Perkins. What’s it like working with such a great and funny lady? Great fun. Answer if you’re brave enough: If I were to follow you around with a video camera all day, what weird discovery or guilty pleasure would I uncover about Giles Coren? That I work only three hours a day, from 9am to noon.

Moving to your work for The Times for just a moment, what would be the routine I would find myself in when working for such a major publication? Endless drudgery! A horrendous commute to Wapping, on bad trains followed by gruesome filthy walks through Tower Hamlet badlands full of teenage Bengali gang hoodlums with knives. No restaurants or even a decent cup of coffee. That’s why I work from home. There are some nice, smart people there though. On a more carefree note, what do you like to do in your spare time? I’m a huge tennis fan, myself. Are there any activities or interests you enjoy in particular? Any favourite music or films? I run, swim, play Eton Fives, tennis and cricket, and I read a lot. That’s how I fill all those afternoons when everyone else is working. I quite like mowing the lawn. I am not remotely interested in film or music except as wallpaper. This is a student-run magazine so I need to ask you: is there any advice you can give as a successful journalist to a group of hopeful ones? Yes, don’t try and get into media for its own sake. Become good at something else and then take that knowledge into the field. If you are good at Physics, then do a Physics degree, do a doctorate in Astrophysics or something, and then you’ll be hired as science correspondent by any paper you like. Do a degree in History, Russian, Geography or Biology. Do a post-grad, get clever, get properly knowledgeable and then you’re not just fighting with a lot of people who’ve got a shorthand certificate and a few weeks on the college mag on their CV, but don’t know their arse from their elbow. Now, one final question: what food do you think represents you and why? I bet everyone says ‘marmite’. I hate that cliché: ‘I’m like marmite – you either love me or hate me’. You see that from every celeb from Rio Ferdinand to Piers Morgan. Me, I’m like an apple, because I’m green and grow on a tree.

With this, Stretch gave its thanks and one of the team savoured the verbal exchange with his inspiration. Bablake

advice

love at first bite words by sam rowe

Stretch | Food | Issue 6 | 2009

advice

Romance is the key to a successful relationship, wouldn’t you say? Showing your partner you really care by making that thoughtful gesture, a special effort, just something out of the ordinary. This doesn’t mean tattooing their name on your knuckles, but it’s about creating an unforgettable experience and appearing smooth, stylish and sophisticated.

classic weapon in the lover’s arsenal is the romantic candlelit dinner accompanied by your favourite melodies. Stretch hopes to give you the ultimate passionate playlist with a step by step guide to creating the delicious dishes to accompany the musical mood. First, make sure you will have no interruptions! Switch your mobile off and make sure no one will barge in during the meal and ruin the mood you have tried so hard to create. Lay a plain white tablecloth down and set a few candles about the place; less is more, so keep cutlery and condiments simple. Make sure the room is lit by the light of the candles; this dim lighting will help your partner feel relaxed and calm. Leave a small gap between each course to allow conversation and digestion! For the starter… King Prawn rocket salad • 10 king prawns for each portion • Small amount of rocket • Sweet chilli sauce Lightly fry the prawns on full heat for 3-4 minutes in a tsp of olive oil stirring constantly. Then place straight on top of small rocket salad and garnish with 2 tsp of sweet chilli sauce. Stretch suggests mellow romantic songs to really set the tone: Heartbeats – Jose Gonzalez Yellow – Coldplay Something pretty – Patrick Park A smile that explodes – Joseph Arthur Brothers on a hotel bed – Death Cab for Cutie Forever young – Youth Group For the main meal… Spaghetti Bolognese • 500g of minced beef • 1 jar ‘Uncle Ben’s’ Beef Bolognese sauce • 100g spaghetti • 15ml of oil • 1 green pepper • 1 clove garlic • 1 onion • 100g mushrooms Peel and chop the onion and pepper, crush the garlic, wash and slice the mushrooms. Heat the oil in a large pan, then sauté the onion, pepper and garlic for 5 mins. Add the meat and fry, stirring gently, until browned. At this point add the sauce and stir to make sure it is spread throughout the meat. Bring to boil and simmer gently with lid on, stirring occasionally for 30 mins. Cook the spaghetti in a large pan of salted boiling water for 8 mins. Drain in a colander and put in the serving dish, then pour the meat sauce on the top of the spaghetti.

To accompany this part of the meal we suggest more intense music to complement the larger course. Your partner will sense you can take things seriously as well as lightly! Musical moments: Lucky – Radiohead Cannonball – Damien Rice Revelry – Kings of Leon Everything – Lifehouse In the sun – Joseph Arthur and Michael Stipe Dosed – Red Hot Chili Peppers Wonderwall – Ryan Adams Lucky man – The Verve Okay, so you’ve done the hard part, now the dessert… Eton Mess • 25-30 strawberries • 500ml of fresh whipping cream • 6 meringues • 40-50 raspberries

‘First, make sure you will have no interruptions! Switch your mobile off and make sure no one will barge in during the meal and ruin the mood you have tried so hard to create.’ Start by slicing your strawberries into halves. Pour the cream into your serving dish, then whip the cream until it’s light and fluffy, then all you have to do is add the strawberries and the raspberries, crush the meringue in your hands over the mixture, continue stirring and then serve. For this course you want happy, relaxing, fun, romantic music to suit your exciting side to the final part of the meal… Can’t take my eyes off you – Andy Williams An ending (Ascent) – Brian Eno The way you look tonight – Frank Sinatra Wonderful tonight – Eric Clapton If you were a sailboat – Katie Melua Tear – Red Hot Chili Peppers Iris – Jade Gallagher

So there we have it, feel free to personalise your playlist. This merely sets the tone for an unforgettable romantic evening. If music is the food of love, enjoy it and play on. Bablake

local

taste ~ the ~

difference kenilworth words by beth hushon

Stretch | Food | Issue 6 | 2009

local

You could spend months eating your way up and down Kenilworth’s Warwick Road and old High Street. Food from all round the world is on offer to suit every palette and wallet. From student friendly Subway and the Sunam, to the fine French flair of (Le) Petit Gourmand, Kenilworth is home to a rich variety of restaurants and bars, all with their own unique presence, style and originality. Loch Fyne Up on the old High Street, Loch Fyne opened in November 2008 opposite a bike store! As soon as we stepped over the threshold, there was a warmth with the bar at the front and restaurant area at the back, all connected to Milsoms Hotel. We talked to general manager, Chris Jones. Why did you choose the location of Kenilworth for your restaurant? Loch Fyne started life as a small oyster bar on the banks of the loch in the 1980s before Greene King took over the chain of almost 40 restaurants. Kenilworth had the right demographic locally and the site was the right size with the benefits of the hotel alongside. Why did you choose to come here to the old High Street instead of a location on Warwick Road where most other restaurants and bars are, and your competition is? While this was an old Greene King site, for Loch Fyne, it’s all about location. We don’t necessarily need to go into the main part of Kenilworth. Buildings on the old High Street have much more character to them and you end up with a better restaurant. In a newer building it’s a lot harder to achieve the same atmosphere and ambiance. Also this is a fantastic part of Kenilworth, with Kenilworth Castle in walking distance and on the direct route to Coventry. What makes you unique? Seafood! It’s as simple as that. Whenever a Lock Fyne restaurant opens, people come and say ‘wow’. Very few restaurants do proper seafood. There are places that do seafood and they probably do it very well but we have a smoke house at Lock Fyne where the mussels are mainly grown; the oysters are caught from the Loch. When the food arrives here, it will be as fresh as it can possibly be. What we are cooking today will have been at the loch yesterday. The freshness gives guests reassurance, which really sets us apart.

She Bar and Brasserie This Turkish delight opened in Station Road in May 2008 and we spoke to Mahmut Guler and his wife, Annie. Where did the idea of the She Bar come from? I owned restaurants and bars in Turkey and wanted to bring my business to the UK. The name simply combines my daughter (she) and my son (he). Why did you choose Kenilworth? I saw the building on a visit, saw the For Sale sign, thought it was a nice location, so I bought it! What makes your bar/restaurant unique? Being a Turkish restaurant with a bit of modern, European and Mediterranean feel, makes us unique as well as our décor, with original 30s/40s furniture and our stunning chandeliers. Who are your typical customers? All sorts, especially as we are open for breakfast and coffee as well as lunch and evening meals. However, overall we get more of a range of mature customers than anything else. www.shebar.co.uk 01926 850597

The Almanack This new kid on the block, part of the small independent Peach Pub Company, arrived as freshly revamped Abbey End’s centre piece in November 2008. With its seasonal, ethically sourced menu and modern appeal, it has quickly established itself as the place to be seen in Kenilworth. We spoke to Jordan Marr about this gastro-pub. Where did the idea of The Almanack come from? It was inspired by the Kinks record Autumn Almanac, in keeping with the retro 60/70s concept. Why Kenilworth as the location? I think Kenilworth chose us. The town was crying out for an Almanack! What sort of customers do you have in ‘The Almanack’? A huge range, from mums and their babies to OAPs, especially as we are open all day for coffee and lunch. What makes you unique from all the other restaurants? Our personal service and a quality team. www.thealmanack-kenilworth.co.uk 01926 353637

Just a few of the gems Kenilworth has to offer. Each is different, whether for its style of food, service or location, but all come with the Stretch seal of approval. Warwickshire’s best awaits!

www.lochfyne.com 01926 515450 Bablake

filmfood

pulp

kitchen

The Sound Of Music …is a popular and well loved musical, from 1965, set in Austria just before the Second World War. It stars Julie Andrews, Christopher Plummer, Richard Haydn and Eleanor Parker. It is based on the story of the Von Trapp Family and one woman’s ordeal in leaving a convent and joining the family. Two Austrian dishes are both mentioned twice in the film. In the song ‘Favourite Things’, Julie Andrews sings the following lyrics: ‘Cream coloured ponies and crisp Apple Strudel, doorbells and sleigh bells and Schnitzel with Noodles’. Apple Strudel – Serves 4-6 Ingredients • 1 tbsp water • 2 teasp lemon juice • 3 tbsp soft brown sugar • 1 tbsp plain flour • 1/2 teasp ground cinnamon • 2 large Granny Smith apples, peeled, cored and thinly sliced • 3 tbsp raisins • 225g/8oz strudel or filo pastry • Melted butter • A little icing sugar Instructions 1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil a flat baking tray. 2. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. 3. Roll the pastry out into a rectangle as thinly as possible. Brush the pastry with some of the melted butter then, with the short side facing you, spoon the apple mixture evenly onto the middle third of the pastry to within 2.5cm/1 inch of the edges. 4. Fold the bottom third of the pastry over the filling, brush the pastry with more melted butter, then starting from the short edge closest to you, loosely roll up like a slightly flattened Swiss roll. 5. Press the edges firmly together and crimp to seal, then lay it on the baking sheet, seam side down and make 5cm/2-inch diagonal

Stretch | Food | Issue 6 | 2009

words by matt black

cuts through the top of the pastry through to the filling at 5cm/2 inch intervals, to allow steam to escape during the cooking. 6. Brush the top with more melted butter and bake for 30 -35 minutes until golden brown, then sprinkle with icing sugar and serve hot or cold. Oliver …is a classic musical! Charles Dickens’ tale of an orphan who runs away from an orphanage only to find a group of boys who are trained pickpockets. They are helped by Fagin who looks after them in a rundown location in the heart of London. In Oliver’s early days when he was part of the orphanage, he decided to ask for an extra portion of food for his dinner. ‘Please sir, may I have some more’ is the line which he used. Enjoy this mouth-watering pudding treat! Ollie’s Trifle – Serves 4-6 Ingredients • 1 small raspberry swiss roll • 250g/9oz fresh raspberries • 450ml/15fl oz quick set raspberry jelly • 450ml/15fl oz very thick cold custard • 150ml/5fl oz double cream, whipped Instructions 1. Cut the swiss roll into 2.5cm/1-inch slices and arrange in the base of a 2 1/2pt serving dish – preferably glass. 2. Make up the jelly as per the instructions on the packet, then immediately pour the liquid jelly slowly over the cake and quickly sprinkle most of the fruit into the jelly, reserving some for decoration. Refrigerate until set. 3. Once set, top the jelly with the custard. Chill until ready to serve. 4. To serve – decorate the top of the trifle with whipped cream and the reserved fruit. Ratatouille …won 43 awards in 2007 and went on to be named the best animated feature film of the year. Remy, a young rat, dreams of becoming a French chef, despite his family's wishes

and the fact that he is a rat! He makes an unusual alliance with a restaurant’s new garbage boy where the wonderful adventures of cooking begin! Baked Spiced Ratatouille – Serves 4 Ingredients • 1 large ripe aubergine, ( egg plant) sliced • 1 large courgette, ( zucchini ) sliced • 1 large onion, roughly chopped • 3 tbsp olive oil • 2 garlic cloves, chopped • 800g/28oz tinned chopped tomatoes • The zest of 1 orange • 1/2 teasp cinnamon powder • 1 tbsp finely chopped fresh ginger • salt and black pepper • 200g/7oz puff pastry • 1 egg, beaten Instructions 1. Heat the oil in a large saucepan, add the onion, garlic, aubergine and courgette and sauté until lightly browned on both sides. 2. Add the tomatoes, orange zest, cinnamon, ginger, salt and pepper, cover and simmer for 15-20 minutes. 3. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a shallow oven-proof dish. 4. Roll the pastry out to 5mm/1/4 inch thickness, large enough to cover the top of the dish. 5. Transfer the ratatouille into the dish then cover with the pastry, pressing it firmly onto the edges of the dish. 6. Brush the pastry with the egg and make a small slit in the centre. Bake for 20-25 minutes until browned and risen. Serve hot. By kind permission of www. recipes4us.co.uk, originators of British Yorkshire Pudding Day. Check out their student cooking section: www.recipes4us.co.uk/Student%20 Cooking.htm.

style

eat my hat

The mad hatters enjoy a tea party in majestic surroundings in customised edible headgear.

Katie wears Baker’s hat: bread batons, naan bread and bread sticks. Black and white vintage dress, stylist’s own. Laura wears Pina Colada hat: pineapple on sticks, glace cherries, marshmallows. Turquoise dress, stylist’s own. Striped shorts and black shoes, model’s own

Stretch | Food | Issue 6 | 2009

Jamie wears Smart hat: 15 packets of Smarties on trilby base. Vintage purple shirt and polka dot tie, stylist’s own. Sasha wears I-Scream hat: fan wafers, chocolate sticks, wafer cones, sugar sprinkles, ribbon bow and marshmallows. Clothes, model’s own.

Shilpa wears Sorts hat: Liquorice Allsorts, ribbon and liquorice swirls. Vintage leopard print ball gown, stylist’s own. Siobhan wears Jelly hat: Jelly Tots, net, Quality Street wrappers, polka dot bow. Cherry blouse, stylist’s own. Hand-painted teapot customised by Trash Blooms

Photography by Paul Hollingsworth and Richard Smith All garments and styling by Claire Harris, Trash Blooms Make up by Clare Lee, Personal Aesthetics Styling by Indigo Hair Ltd

finance

Are you guilty of overcooking and throwing away the leftovers? Well, Stretch has some suggestions to minimise waste. You could simply cook less, or if this proves impossible, whatever happened to freezing leftovers? In this day and age with the rise of the low cost supermarkets, overspending really isn’t a necessity. Take Aldi for example, where else can you get a kilogram of bananas for 49p? However, if grocery shopping isn’t really your cup of tea, it’s not the end of the world. You could always grow your own greens! Start an allotment, it’s quick and enjoyable and you can also ensure the quality of your food! If that isn’t enough, even Celebrity chef ‘Jamie Oliver’ is promoting the idea. There’s a long waiting list for allotments though, so if this idea is for you, go ahead and give yourself the green light! Check out www.theocallotment.com for inspiration! It is estimated that in the UK alone 30-40% of all food is not consumed and that every year 20 billion pounds worth of food is thrown away. Consider recipes made from leftover items such as meat, poultry, vegetables and pasta. Leftover food can be transformed into new and exciting dishes and www.lovefoodhatewaste.com has lots of ideas, though remember always to refrigerate cooked foods as soon as possible after they have cooled down and wrap well before refrigerating. Buy less, cook less Don't shop when hungry Keep your fridge cool Follow 'use by' dates rigidly 'Best before' dates are more a guide (bar eggs) Plan meals Stick to a shopping list Be realistic with portions Use your leftovers Eat together

Stretch | F00d | Issue 6 | 2009

redit c munch words by uma raman

During these difficult financial times, we are all resorting to old time methods to conserve what we have. Food is a concerning problem. Stretch finds out just what it takes to maintain a healthy lifestyle without pushing the financial boundaries.

info

jolly

mixture words by roya ziaie & laura treharne

Carrots were originally purple and only became orange when beta carotene was added for Vitamin A. Peanuts are not strictly nuts. As they grow underground and not on trees, they are legumes. Carrots DO help you see better in the dark! However eating too many will cause you to turn orange. Coke is rumoured to be green if not enhanced with food colouring. It is just a rumour, while the famous contour bottle is green. Cherries are part of the rose family. Apples, quinces, pears, peaches, plums, apricots are rose relatives too! China uses 45 billion chopsticks per year and 25 million trees are chopped down to make them. Honey will never go bad. Mel Blanc, who played the voice of Bugs Bunny, was allergic to carrots.

Are you fed up of the lies your grandma tells you to get you to eat your veggies? If you still believe that you can make a wish for every sprout you eat, then you are in need of a good enlightening. The Stretch team decided to round up some interesting food facts. Some might make you squirm and you may not believe them all.

Seaweed is used to thicken ice cream. Astronauts are not allowed to eat beans before they go into space because passing wind in a spacesuit damages them! There are more nutrients in the cornflake packaging than in the actual cornflakes. Grapes explode when you put them in the microwave. (Please do not try this at home!) Does the average chocolate bar have 8 insects’ legs in it? Chewing gum whilst peeling onions will keep you from crying. Americans eat 18 acres of pizza a day, on average… but not each!

Chocolate can kill dogs. Mrs Miggins, the original proprietor of a Pie Shop in Blackadder,‘bed-ridden from the nose down’, has her amorous advances to Mr Blackadder rejected with the words:‘Mrs M, if we were the last three people alive, I would be trying to start a family with Baldrick.’ Statins come from fungi. Instead of peeling ginger with a knife or peeler, use the rounded end of a teaspoon. For a mess free and non-stick solution to rolling pastry or dough, line your worktop with clingfilm.

Every time you lick a stamp, you consume 1/10 of a calorie.

The king of fruits is called the Durian, which gives off an incredibly foul smell, but if you can get past that, tastes delicious.

Crusts don’t really make your hair curly, but they are better for you than the other part of the bread.

To get rid of that lingering garlic smell on your fingers, rub your hands on a stainless steel draining-board.

Bablake