City Food News Winter 2013

city food Issue 29 | Winter 2013

Cooking at home Focus on Whitehawk Espresso Mushroom Company Winter herbals

w w w. b h fo o d . o rg . u k 1 See inside for more news, issues and events near you

Seasonal menu Food Partnership news and reviews p4-8 Hooked on home cooking p9

Tofu steak sandwich recipe p10 Espresso Mushroom Company p14-15 Why I love community composting p18 Cook what you grow p16-17 Where to buy meat this Christmas p19 Winter herbals p20-21 Community nutrition p24-27

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Food Partnership News

Welcome Welcome to this edition of City Food News. Our focus for this issue is home cooking, and how this can keep us happy and healthy this winter.

It’s great news that cookery is now back on the school curriculum and that the government has published a School Food Plan. The first thing I was taught to cook in school was a fruit salad. This wasn’t so much cookery, more putting things together in a bowl! But I progressed to soups and shepherd’s pie and crumbles and cakes and those basics taught years ago still appear regularly at my dinner table.

The Food Partnership has long advocated that school food is not just about the food served to children at lunch time (important though this is). We believe that schools should also focus on teaching children to understand food better – helping them to learn about growing, cooking, nutrition and waste.

Many schools are already doing great work in this area. For instance Coldean Primary School’s after-school cookery clubs, West Blatchington School’s work with the school meals service on an improved lunch time dining experience and school orchards being planted by the Brighton Permaculture Trust.

The Food Partnership has recently developed the support we can provide to schools and has sent all schools a leaflet outlining how we can help.

This is all so important because we still

meet people every day who don’t have the skills and confidence to be able to cook for themselves and their families. This is a significant barrier for people who want to improve their diet or make their food budget go further. Our First Time Cook courses have been attended by 125 people and we have recently started running bespoke courses that target more vulnerable groups.

We have just re-opened applications for our ‘Good Food Grants’ scheme which has so far supported 216 projects over eight years – if you are a community group or school with an idea that needs £800 or less to get going please have a look at the criteria on our website.

We want to support groups to make further changes but we also want to celebrate successes. Our Spade to Spoon progress report shows what we have achieved in the last 18 months. To mark this we used our AGM this year to share and celebrate food.

Talking of celebrations, it’s Christmas once again – a time where tons of food is bought and eaten. You’ll find suggestions in this Food News and on our website about where to buy your festive food. Remember that food is too good to waste so go to our website for some love your leftover recipes.

Enjoy this edition and have a great new year. w w w. b h fo o d . o rg . u k 3

Tenth birthday celebrations

International Soup Swap Day Everyone can appreciate a winter warmer in the middle of January – and what’s more warming than lovely soup and good friends? Last year, Food Partnership staff hosted a soup swap, with 12 soups shared and enjoyed, including a sweet potato & leek vichyssoise, coconut & root veg, pumpkin & sage, and an inside-out felafel soup.

Soups Swaps started in Seattle, USA in 2006 and have since caught on across the country and even across the globe.

We heartily recommend hosting your own soup swap this winter. It’s a chance to show off your soup-making skills, taste new flavours, and it’s a money saver. Imagine a selection of single-serving soups made by your friends to enjoy on a cold day and you get the idea. A simple how-to can be seen at soupswap.com/how-to. The next International Soup Swap Day is Sunday 25th January, so get planning!

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The Food Partnership held its biggest ever event in September with ‘Eat-Cook-Grow’, part of the Food Festival on Hove Lawns.

The event, a two day food extravaganza, marked our tenth birthday and over 1000 people came in to our marquee to plant salad seeds, watch our cookery demos and play guess the veg.

The courgette fritters with beetroot purée dished up by the Community Cookery Team single handedly changed many people’s attitude to beetroot and the discovery of tiny amounts of plastic from teabags in compost infuriated one councillor so much that they switched to loose leaf.

Welcome to all our new members who joined us over the weekend. If you want to re-create some of the recipes from the day, take a look at our website.

You’re receiving this City Food News because you joined the Food Partnership online or at an event.

We distribute copies quarterly. If you would prefer to view your copy online only, please let us know at info@bhfood.org.uk, putting ‘City Food News’ in the subject header.

Food Partnership News

A new allotment strategy for the city The Food Partnership along with the Allotment Fed and the council are currently developing an allotment strategy for the city.

The vision of the strategy is to ensure that the city’s allotments are enjoyable, inclusive, sustainable and affordable.

All current plot holders and those on the waiting list were invited to take part in a survey to air their views. There was a huge uptake with 1800 responses.

The strategy is now being produced based on the survey results and feedback from a recent consultation event. The aim is to get allotments working better for everyone.

Awards galore We’re delighted to announce that the Food Partnership’s Harvest project has won the prestigious Community Food Growing award at the Local Food Awards. All 500 projects funded by the Big Lottery Fund’s Local Food programme were invited to enter the awards across four categories. Harvest won in recognition of the work it has done over the last four years to increase the amount of food that is produced and eaten within the city.

Benefits of allotments in numbers...

Current plot holders who completed the survey agreed or strongly agreed with the following points: I am able to eat healthy food My food is grown with low environmental impact It saves me money on my food bill I am more aware of nature and the environment I can meet and socialise with people of different ages and backgrounds It provides mental health/stress release I get more exercise

97% 94% 66% 90% 75% 93% 96%

The Food Growing Planning Advice Note that was developed as part of the Harvest project by Food Matters and Brighton & Hove City Council also won the Royal Town Planning Institute South East Award and received an Honourable Mention in the World Green Building Council’s Government Leadership Awards. A briefing has been produced that encourages other cities to introduce similar policies in their own areas. w w w. b h fo o d . o rg . u k 5

Good Food Grants now open for applications The Good Food Grants scheme distributes grants of up to £800 to projects in community settings. The aim is to support projects that improve the health, skills and confidence of local residents through healthy eating, increased cookery skills, food growing and tackling food waste.

This year we are particularly interested to hear from projects that will benefit vulnerable adults or people who experience deprivation.

This is the eighth year of the Good Food Grants scheme. Over the last seven years it has supported 216 projects around the city. Funded projects last year included a new Fareshare distribution point in Bevendean and a microwave cooking course for older people at St John’s Church to help tackle food poverty.

The Stanmer Community Garden Group, who work with vulnerable adults to learn about growing fruit and

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vegetables, were awarded a Good Food Grant last year that enabled them to buy a large polytunnel.

Jeanne, who coordinates the Stanmer Community Garden Group says: “The polytunnel has allowed our volunteers to take more pride in the site and helped the group to become more financially sustainable as our two buyers are now able to have more confidence in us and we can supply them with our veg, salad and edible flowers for longer.”

The deadline for applications is Friday 7th Feb 2014. Grants will be awarded by 30 March 2014.

There will be a drop-in session for applicants who would like some help with their application on Thursday 7th January.

Please contact Helen Starr-Keddle on helen@bhfood.org.uk or 01273 431718 if you would like more information about the scheme or to book a place on the drop-in session.

Food Partnership News

A Sussex gleaning revival

By Bernie Thompson There has been a stirring, this autumn, of creatures unseen for years in the fields of Sussex.

Gleaners gather in groups to pick wonky fruit and vegetables from famers’ fields. It’s a way of saving any crops that would otherwise be left to rot and redistribute them to those in need. It is one of the earliest forms of welfare with a long history stretching back to biblical times, it’s being revived in Sussex by the Gleaning Network to fight the dual tragedies of food poverty and food waste in the UK. Currently an estimated 20-40% of the UK’s fruit and vegetable crop is left in the fields, either because of strict cosmetic standards or because it is simply uneconomical to harvest. This ‘lost’ food can be saved. The Gleaning Network works with farmers to find out when they may have some surplus; then coordinates a team of volunteer gleaners to pick the surplus and pass it on to charities fighting food poverty, like FareShare. The first two local gleaning days have saved tons of plums, apples and squash and there are ambitious

plans to greatly expand this work.

The Gleaning Network of Sussex is currently looking for farmers and volunteer gleaners to join the network.

For more information or to sign up visit www.feeding5k.org/gleaning.php or email bernie@feeding5k.org w w w. b h fo o d . o rg . u k 7

Reviews Food from your Forest Garden

By Martin Crawford and Caroline Aitkin Food from your Forest Garden combines information about plants that you can grow in forest garden settings and ways that you can cook and preserve the edible produce. Some of the plants showcased can be found all over the city and you might not even realise they are edible – such as Hosta and Ice plant. The recipes look tantalising and the information is given in a colourful and engaging way.

Recipes include; Solomon’s Seal Gnocchi, Wineberry meringues with hazelnuts and Mexican oca salad.

The first part of the book is dedicated to learning how to harvest and preserve produce, including fermentation techniques and drying fruit and nuts.

The second section takes you through each season, with tasty recipes and information about each plant. The reference section at the back lets you know exactly when you can use particular parts of each plant.

This book is a perfect Christmas present for anyone interested in foodgrowing, foraging and forest gardening.

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Feast your eyes, nourish your mind By the Synergy Creative Community Food Project This publication is set up to inspire, educate and empower people to Join Synergy make changes in for music and their food choices to food at West Hill support their mental Hall, Brighton on wellbeing. The book Tuesdays 11am til explores some of the 4pm. factors that can influence food choices and offers some strategies for change alongside delicious, healthy recipes including Rocket and Walnut Pesto, Spicy Falafels and a Synergy Community salad, all brought to life with beautiful photographs and illustrations. This is more than a recipe book and includes stories and tips from Synergy volunteers about eating seasonally, planning and shopping, food sharing and packing day to day meals with essential vitamins and minerals.

To obtain a copy for £4 or for more information about the Synergy Food Project and the wider Synergy Community visit www.synergycreative.org or email info@synergycreative.org.uk

Community Cookery

Are you hooked on cooking?

by Alan Lugton, Community Cookery Manager It warms the cockles of my heart to see that more and more people are giving cooking a try in their own home. Of course, given the myriad of cookery shows hitting our TV screens from Come Dine with Me to The Great British Bake Off, it is only natural that people want to experience first-hand the gratification of pulling a freshly cooked dish out of the oven, or seeing the delight on the faces of eager diners, ready to taste your latest creation. It’s addictive too; once you start you want to try more dishes and new recipes, grabbing any passersby, to taste and share, regardless of whether they have just eaten.

If you can relate, and recognise yourself as one of these hooked cooks have you considered the opportunities that await you outside your front door?

For those of us who are quite comfortable cooking it is all too easy to take it for granted and forget about the many people in our communities who do not have the knowledge or skills to cook even the most simple of meals.

Increasingly people are realising the

benefits of cooking both to their health and wellbeing as well as their budget, and are looking for real people to teach and guide them in safe and accessible spaces.

Cooking in the community can be an extremely rewarding experience for a keen home cook, as it puts you in front of people who are just as excited as you to learn and share together. The journey you take can often last a lot longer than the sessions you run, as recipes are shared and friendships are formed.

Food is a great way to bring down the barriers that get in the way of creating a strong community. It creates a common point of focus that everyone can enjoy and get involved in whether they are cooking or just eating.

If you are interested in taking your skills that little bit further email cookery@bhfood.org.uk about coming along to our Cookability community cookery leader course. w w w. b h fo o d . o rg . u k 9

Recipes Here are recipes that Alun from Cookability and Jess from Harvest cook at home, shared for your cooking pleasure. All amounts are very approximate but delicious!

Alun’s tofu steak slab sandwich Ingredients l 1 slab of tofu l Sesame oil l Dark soy sauce l Light soy sauce l Olive oil

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l Smoked paprika l Dried oregano l Salt and pepper l White cabbage l Sourdough bread

Method 1 First press the tofu for a couple of hours so it doesn’t fall apart. Put the tofu between two baking sheets with anything fairly heavy on the top – tinned food works well. Quite a lot of liquid will come out.

2 Next marinade it in the oils, sauces and seasonings.

3 Then cut it into big slabs like steaks and sear it in a smoking hot pan with no oil, 4 In the meantime finely grate the white cabbage wafer thin using a mandolin – put it in the marinade and it soaks it all up.

5 At home, we tend to eat this as an open sandwich. Start with sourdough bread, then the tofu and then the cabbage on the top.

6 Sourdough works best for this dish because of the oils and flavours in it. You won’t be able to pick it up so eat with a knife and fork.

Community Cookery

Jess’ Jamaican curry We had to have this because of the delicious smell of Jess’ curries in the office for the last three years. It’s inspired by a few recipes in Levi Roots’ Caribbean cookbook, but not really based on any of them in particular. The scotch bonnets make the dish but to reduce spiciness you can leave them in whole and then remove when it’s as hot as you want it to be.

Ingredients l 1-2 finely chopped Scotch bonnet chillies (depending how hot you like it) l 2 bay leaves l 1 tbsp grated ginger l 2 finely chopped / mashed garlic cloves l 1 tsp each allspice powder, curry powder (Jamaican if you have it), thyme (fresh ideally) l 1⁄2 tsp each chilli powder, ground turmeric, ground coriander l 1⁄2 tin of coconut milk l 2 spring onions, sliced

l 3 cups of chopped veg (eg sweet potato, pepper, sweetcorn, carrot, onion, etc) Method Cook veg in oil for a few minutes then add spices/garlic/ ginger and fry for another minute, then add coconut milk and spring onions and cook until veg are soft.

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Cookery Project students who love cooking at home

By Anna Schwarz, Community Cookery worker One of the best things about my job is meeting so many people who really enjoy cooking and get a lot out of creating and sharing food, as well as eating it.

I spoke to three people who’ve been on our cookery courses about their home cooking.

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Alun (came on Cookability course 2013) What do you like about cooking at home?

I get to include my four year old son in the cooking – he’s been involved in cooking from a really early age so he knows where all the veg comes from – and if he has helped to cook something, he’s much more likely to eat

Community Cookery

it. Also we’re vegetarian and vegan so we can’t eat most ready meals. We have to use what’s around and be creative.

Tip for other home cooks Having a little set up of condiments is so important. I use a lot of cumin, smoked paprika as well as different sauces and oils. And get a mandolin for cutting vegetables; it’s only about £15 – it might sound obvious but if everything’s cut to the same size it cooks in the same time.

Iona (current Cookability student) So do you cook much at home?

I LOVE to cook and be in the kitchen.

I think eating is a very social thing.

We’ve all been homeless in the block of flats I live in. We all live in separate flats now but we eat together.

We rotate the cooking so that nobody has to clean up the mess every day.

Sharing food is a big thing and it’s always good to experience new food and eat something somebody else has cooked for a change.

Tip for other people cooking at home Sharing food makes it easier to budget.

Sometimes we pool our resources for

example getting a larger, cheaper pack of meat. Also try to utilise everything you have in the cupboard – sometimes the guys get a lot of tinned produce to use that I’m not keen on but you can reinvent it.

Peter (student at Lunch Club 2013) Did coming to lunch club make a difference to what you cooked at home?

Well basically I started making things.

Before I didn’t really cook – just always packets and so called convenience foods.

Now when I get down to it I enjoy it – I have been cooking some sausage casserole and some spaghetti bolognese. I bought a couple of cookbooks from a charity shop in Hove and I made some of these recipes as well – so I’ve been trying a few different things.

Have you got tips for other people who aren’t cooking at home and might like to start?

Have a go at it – it’s a good feeling when you create something and think “I made that and it doesn’t taste too bad”… and I have still got all my fingers left! w w w . b h f o o d . o r g . u k 13

Growing Sustainably: the Espresso Mushroom Company story

By Vera Zakharov Espresso Mushroom Company was started two years ago by Alex and Robbie Georgiou who had an idea to grow oyster mushrooms on waste coffee grounds. It is now a local success story and an innovative way of re-thinking waste. I visited their HQ near Brighton to catch up with Robbie, learn about the life cycle of the coffee bean and find out where the business will grow next.

When I arrive, Robbie is busy moving mushroom growing bags and packing grow-your-own mushroom kits. His friend John is preparing spent coffee grounds collected from Small Batch cafes. The process is highly controlled, temperature-monitored and constant, so the guys move fast.

Espresso Mushroom Company combines the brothers’ interests in sustainable business and turning waste into a resource. It took a lot of research and experimentation to get their recipe right but since their launch, they’ve gone from strength to strength, even attracting international attention.

For Robbie it’s been an experience full of surprises and learning curves.

“Our initial expectations were so different from how our business turned out,” Robbie tells me. “Everything takes time – one step back to move two steps forward.” Not that it’s a problem, as he’s 14 city food news

keen to do things right, and grow the business at its own pace.

Espresso’s big growth spurt came last year, when they launched the Kitchen Garden grow-your-own kits. “We’re producing three times more than last year, using up one tonne of waste coffee grounds a month.” Robbie tells me.

“There is a mystery to fungi, even for experts. People at home get excited to see them pop up and grow literally before their eyes. Kids especially revel in it – the mushrooms grow fast so they stay interested, and enjoy the task of watering and looking after them.”

Focusing more on the kits was not just financially and customer-driven; the brothers are keen to find a way to divert more coffee grounds from the city’s waste stream. “Growing the business financially is inextricable from growing it environmentally. That’s key for us.”

Love Food Hate Waste

Partnering up with Josie Jeffery’s Seedbomb Laboratory is one way they want to grow further. This December, they are launching Espresso Mushroom Seedbombs, made with spent compost from the mushrooms grown for local restaurants. “These seedbombs are a way to add another dimension to the resource cycle, extending the life of a

single coffee bean.”

The brothers have not stopped exploring and experimenting, either.

They’re looking at growing other species of mushrooms, as well as finding other uses for coffee grounds. Just as with fungi, finding the right conditions takes time, but the patience is well worth it.

Vera’s Espresso Mushroom Muffins Best served with coffee…

Ingredients l 4tbsp olive oil l 100g (or one flush) oyster mushrooms, sliced thin l 300g self-raising flour l 1tsp baking powder l 1 small onion, sliced thin l 1-2 cloves garlic, minced l Dash of sweet wine (optional) l 100g grated sharp cheese l 200ml milk l 2 eggs l 1tsp sage

4 Add the wet ingredients to the dry ingredients and mix until just combined.

Fold in the mushroom mixture and the cheese, reserving some cheese to sprinkle on top of the muffins.

5 Divide the mixture between the cases. Sprinkle remaining cheese. Bake in the oven for 15-20 mins, until well risen and light golden. Allow to cool and serve warm.

1 Preheat oven to 200°C/400°F/Gas Mark 6. Line a muffin tin with muffin cases.

2 Heat one tbsp oil in a large frying pan.

Sautee onions until translucent. Add garlic and mushrooms. Sautee for two minutes. Add the wine if using. Sautée until soft and not watery. Add sage and turn off heat to cool.

3 In a large bowl, sift together flour and baking powder. In a separate bowl, mix the milk, eggs and remaining oil until well-mixed. w w w . b h f o o d . o r g . u k 15

Cook what you grow In a survey last year, volunteers in community gardens in Brighton & Hove said that some of the key motivators for getting involved in community gardening projects was to make a stronger connection between growing and cooking, and to enjoy food outside with other people.

We asked volunteers from the city’s community gardens if being involved with the project had influenced what they ate and how they cooked.

“Being a volunteer at the Demo Garden has had a huge impact on how I eat. I have been encouraged to try new things. Some things I didn’t think I’d like and turned my nose up, but then I tried it and found it was quite nice. I use different cooking techniques now and I eat more vegetables. I like to spice them up a bit, rather than having them just plain and boiled. The types of salads I eat now are really different. I use a variety of leaves, nuts and seeds and raw vegetables, especially beetroot. I have also been experimenting with 16 city food news

salad by using millet, quinoa and couscous to give it some texture. Before I thought that millet was just what you feed birds! One completely new thing I tried was ‘Scorzonera’, a root vegetable with a taste a bit like artichokes. The root is black on the outside and when you peel it it’s white on the inside. I just roasted it. You can also eat the leaves as a salad which is a bonus. I’m not a massive cake maker but every now and then I’ll try it. For our summer picnic I made a rhubarb cake. The rhubarb came from the Demo Garden and one of the other volunteers gave me the recipe. I also made an aubergine omelette, that was a new one and it came out ok too”.

Gary, Preston Park Demo Garden “Before if you said the word salad, i’d think of iceberg lettuce and a slice of cucumber. To me now it can mean flowers from the garden or leaves of all different colours and shapes. This home grown salad is far tastier, probably much more healthy and cheaper too.

Harvest

We have had quite a few picnics here, using stuff from the garden or food brought from home to share. We’ll sit and eat together and talk about what we have cooked, share the recipes and give each other tips and ideas.”

Preston Park Demo Garden Volunteer “I’ve noticed how much easier, quicker and cheaper it is to grow leaves – things like chard, rocket, and salad leaves that are expensive in the shops. I don’t know all the names of the leaves that grow in the garden but now I know I can just pick them to take them home and make a salad or a stir fry. I would have made one before from a shop bought packet so I couldn’t choose what was in it.

Although I’m used to herbal tea from packets I have tried lots of fresh new teas which we just pick from the plant and brew. Mint and lemon tea is good and I also tried marigold tea for the first time. Another volunteer had a glut of figs on his allotment so he brought in some to share. I looked up what to do with them and oven baked them at home with cheese on top. So growing and sharing food might make you look

up a recipe for how to cook with something you haven’t cooked with before”.

Preston Park Demo Garden Volunteer “Since I have been involved in a growing project my cooking has changed so much. The main thing is that I cook more seasonally, as I can see what is ripe when and I understand now more clearly why some foods are expensive at certain times in the year – it is when they have to be brought in from far away or grown indoors. I have also tried many new recipes to cook things I did not know you could eat, like beetroot leaves and chard. These are lovely vegetables which you hardly ever get in a shop, though they grow beautifully in Brighton.

Another thing I learnt to do is make chutney and freeze all sorts of cooked sauces and pots of produce as we often get a glut of something. Indeed, I call the chutney “Glutney”! Now I have enough tomato sauce in my freezer and jam in the cupboard to last until March at least, when the rhubarb will be ripe and I can start again.”

Saskia, North Portslade Community Allotment w w w . b h f o o d . o r g . u k 17

Why I love community composting Two recently launched composting schemes brings the total number up to 27 with over 700 households now taking part. To celebrate we asked scheme members ‘Why do you love community composting?’

Both “community” and “composting” are important to Wick Hall, a large purpose built block of flats surrounded by a beautiful and very extensive communal garden. Bringing people together who might not ordinarily get to know each other and turning waste into compost for our garden seems like a win-win situation.

Watching a whole community of little creatures moving into our compost box and making it their home over the summer has been great fun and my son loves checking out our very busy worms!

Christina – Wick Hall My family fill up to three caddies a week; I had no idea we were throwing so many peelings in the bin! Now we can actually see what we are throwing away, we waste less and have stopped buying the kind of foods that end up going rotten before we can finish them, like bagged salads. Having the community compost scheme brings the added bonus of getting to know our neighbours. We have monthly ‘coffee and compost’ mornings where everyone brings out a cuppa and takes a turn in turning the 18 city food news

compost. This has got people talking to each other and has begun to spark discussion about what else we could do for our neighbourhood.

Clair – Ingram Crescent As a family of five I'm acutely aware of the amount of waste we generate and look to recycle and reduce where possible. The five of us get through a lot of fruit and veg, cooking from fresh most nights, so it quickly became second nature to put our peelings in the caddy. I was amazed when after a few weeks I noticed our two or three black bags a week were reduced down to one!

Jess – Stoneham Park Feeling inspired to join an existing scheme or even set up a new one?

Contact jo@bhfood.org.uk

Harvest

Where to buy your meat this Christmas This year a broad range of organisations came together to form ‘Eating Better’, a new alliance focused on encouraging people to eat less but better meat. Here are our suggestions of where to buy better meat this Christmas.

Archers, 128 Islingword Road, Hanover 01273 603234 This long standing master butchers selling a range of organic meats is located up the hills of Hanover. This year they will be selling free range turkeys from farms on the Kent/Sussex border. But hurry because these turkeys go fast. Go in to the shop to make your order and leave a deposit.

Grasmere Farm Shop, George Street, Hove 01273 774194 This shop has ties to a family run pork farm in the Lake District and sells a great selection of specialty sausages and sausage meat. This Christmas their turkeys are from Holmansbridge farm in Barcombe and Brookland White Farm, who are also supplying free range chicken, duck and geese. The turkeys are hand plucked and come with Red Tractor certification. You can order online or in the shop, the earlier the better.

Canhams, 48 Church Road, Hove 01273 731021 One of the firm favourites for meat eaters in Hove. This year they will be

See www.bigbarn.co.uk/ turkey to find out more about free range turkey producers

selling mainly blond turkeys from a local supplier in Heathfield. Head in to the shop to place an order but don’t leave it too late. The owner reports that every year for the last 29 years, there have been queues out of the door from 6am to 6pm in the three days before Christmas.

Westdene Butchers, 34 Eldred Avenue, Patcham, 01273 506180 You may know this butcher as the place to buy biltong and other African flavours but this Christmas they are also stocking more traditional options including English Rose bronze and white turkeys from Kent farms. These were apparently very highly rated by customers last year. Pop in to the shop and they can help with everything. They are also selling beef that has been hung for four weeks.

Bramptons, 114 St George's Road, Kemptown 01273 682611 This Kemptown institution is an awardwinning butcher selling 'naturally-reared and fed' beef, lamb, poultry, homemade sausages and local cheeses. They were still finalising their Christmas options at the time of writing. w w w . b h f o o d . o r g . u k 19

Winter herbals

By Lisa Marie Davies

Warming herbs to get you through the winter Rosemary (Rosmarinus oďŹƒcinalis) A delicious warming herb that can be taken as tea or added to your favourite roast and baked dishes.

Rosemary is an uplifting, circulatory stimulant. This is the perfect herb to give you that warm glow needed to get through the winter months.

To make the perfect cup of rosemary tea, simply pour boiling water over a fresh sprig of rosemary around 3-4 cm long and infuse for 10 minutes.

The same sprig can be used for up to 3 cups or until the flavour has wavered.

Growing your own: Rosemary can be propagated just after flowering. l fill a pot with your compost mix and firm gently leaving a 1cm (1/2in) gap between the top of the compost and the pot. l take healthy, pest and disease-free shoot tips that are about 10cm (4in) long l trim off the lower leaves and cut cleanly beneath a leaf node (joint). l water and label.

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Cover the pot with a plastic bag and fingers crossed, you will have new roots in eight weeks, when the plantlets can be potted on.

Thyme (Thymus vulgaris) Thyme is fantastic home remedy for sore throats.

At the first sign of a sore throat I always make a pot of fresh thyme tea and drink throughout the day. This can often be enough to stop it in its tracks and the following cold/cough can be avoided.

Make tea, with fresh thyme, as rosemary above.

Try this soup to boost your immunity.

Ginger, onion and thyme Soup Ingredients: l 1-2 onion l 2 plus garlic cloves l 1 large piece of root ginger l 3 plus stems thyme l 2 medium carrots l 2 sticks celery l Sea salt or rock salt l Black pepper l 1 tbsp. olive oil l 11â „2 pints water

Harvest

Method: Gently fry the finely chopped onion in olive oil. Cut the celery and carrots into thin strips and finely slice the garlic and ginger. Add to the pan with thyme.

When the vegetables are beginning to soften add the water and bring to the boil. Simmer for 20 minutes. Add salt and pepper to taste and serve.

Grow your own: Thymes need full sun and a dry, gritty soil, plant thyme seed outdoors in a prepared bed in autumn or spring.

Thymes often self-seed freely (I found lots of little plantlets this summer selfseeded from just 2-3 year old mother plants), so there should be no shortage of new plants if the old ones don’t come through a hard winter. Protect plants from winter snow with a covering of evergreen boughs.

Garlic (Allium sativum) The health benefits of garlic are numerous and wonderful.

It is one of the most effective antimicrobial plants available, acting on bacteria, viruses and gastrointestinal parasites. It can be used in respiratory infections and can lower cholesterol

levels. It is a powerful food medicine and a great addition to many recipes.

Garlic oil: A good way of reaping the multiple health benefits of garlic is by eating it raw.

Take six or so garlic cloves, gently press with the flat side of a knife and add to a bottle of your favourite drizzling olive oil.

Add fresh chillies and sprigs of herbs to your personal taste and leave for two to three weeks to infuse (Make sure the herbs/garlic are well below the surface to avoid them going bad).

Grow your own: It is time to get your garlic in the ground for next summer’s crop.

Use large healthy, preferably organic bulbs. Take each clove and push into well draining soil about a thumb’s length with about 10 cm between each planting, and wait until next summer to carefully lift your new bulbs!

Lisa Marie Davies runs the Physic Garden at Stanmer Park. To find out more see www.physicgardenproject.wordpress.com or email lisa@physicgardenproject.com w w w . b h f o o d . o r g . u k 21

Focus on Whitehawk Beyond Kemptown to the East of Brighton, Whitehawk is a hive of activity for food projects. Here we take a look at some of the things that are happening and how you can get involved.

Racehill Community Orchard This is a new orchard nestled into the top of Racehill which is open for the community to join and enjoy. This project was launched in January 2013 when community members planted 30 fruit trees. This winter they will be planting a further 60 fruit trees and up to 1,000 native hedgerow species. The site is very large and there are lots of opportunities to help out and learn new skills. Volunteers are running regular activity days on the site on the 1st Saturday of the month, the 3rd Sunday and the 3rd Tuesday.

Everyone is welcome to get involved. If you are interested in finding out more please contact Helen Starr-Keddle on helen@bhfood.org.uk or ring 01273 431718

Whitehawk Community Food Project Built on a disused allotment site in the 1990’s, this project is a Whitehawk institution. The site covers nearly one acre and has beautiful views 22 city food news

of both the sea and the South Downs.

The project volunteers grow food year round with root crops and polytunnels taking over in the winter. There is also a pond, a forest garden and an orchard area. The site is a space for learning and regular courses run throughout the year.

Anyone is welcome to come along and volunteer on Thursday and Sunday – 12pm until dusk. Fresh seasonal produce is always available as a thank you in return for helping out.

Growing sessions are often accompanied with cooking sessions and some hardy soups are planned over the winter months to warm frozen fingers. www.thefoodproject.org.uk

Allotment under the mast Situated on the historic site of Whitehawk Hill whose land has been lived on for 6000 years, this allotment project is for the residents of the homeless hostels New Steine Mews, West Pier and Glenwood Lodge.

Built up since 2010 on the site of a disused plot, they support clients to grow organic food helping them spend time outside and learn new practical skills.

Catherine Rowe, the coordinator, says

Special feature

that it is popular with residents because it allows them to feel part of something and they enjoy being in contact with others and the land. It’s non-hierarchical so users can take ownership of the project. People who have left the supported housing often come back to volunteer on the plot, inspiring current residents to look to the future. All volunteers can take home some of the produce or cook it up in the weekly cooking group.

If you would like to support this project, you could consider donating to them. They have an extensive and ever-growing wish list and would dearly love a garden bench.

Donations of plants, herbs and cuttings are also welcome. Contact Catherine.Rowe@brighton-hove.gov.uk.

Whitehawk Primary School Whitehawk Primary School was given a Good Food Grant in 2012/13 to develop a Creative Family Cooking Project that involved parent and child cookery sessions using local, seasonal produce.

Sandra Hall who joined the cookery class said: “I have three boys who all have special needs and so do not get a lot of one to one attention from myself so this was my main purpose in joining the cookery group. As a parent I thoroughly enjoyed cooking with my children.

Before doing the courses I never really

involved my boys at home when it came to prepping and cooking meals.

However that has really changed now as they enjoyed it as much as I did and so I usually get them to help out in the kitchen now. This has had a big impact on life at home as the children now feel more involved as well as being made to feel valued and confident that they can help mummy in the kitchen and are proud when they have achieved in helping make a meal or even just cakes or other nice, healthy treats.”

Come Dine With Us sessions at Whitehawk Inn ‘Come Dine With Us’ is a one off cookery session run at the Whitehawk Inn. Families come together to learn how to cook a meal helping them bond and pick up skills they can take home.

Then the family eats the meal they have prepared and chats with an advisor about healthy eating over dinner.

Community cafés Whitehawk is well stocked for community cafes with The Hawks Café, the Valley Social Centre, The Vale and Whitehawk Inn all serving up good value meals and snacks. The Vale was recently awarded £5000 to develop their café area and the Food Partnership is supporting them with this. w w w . b h f o o d . o r g . u k 23

Local community benefiting from weight management services Our Community Nutrition Team serves the local Whitehawk community through its weekly adult weight management clinic, providing one to one support for people looking to eat healthier and lose weight. It is steadily growing in popularity – now running a whole day every week. We run several other services across the city too.

The Sweeney family, who have attended the clinic and our new Family Shape Up programme, share their weight loss journey…

How has our Whitehawk weight management clinic benefited you?

It has given me a better insight into diet, weight loss, portion sizes and meal timings – it’s been a real eye opener. I’m eating much more regularly now. Being a local service was an advantage.

How is Family Shape Up benefiting your family?

Portion sizes information has been really helpful, now I know how much to serve my daughter Olivia. Olivia has become more interested in food and being healthy. She knows all about food

24 city food news

groups and healthy portion sizes and is now telling me what to do!

What are the biggest changes you’ve made since attending these programmes?

We’re having proper meal times now, cut down on portions and choosing healthier foods such as wholegrains.

Olivia never would have tried these in the past so it’s really good that she’s trying new foods now.

Have you noticed any health improvements?

Olivia looks slimmer and we’re both much more active. I can walk further and for longer than I used to.

Would you recommend these programmes to other individuals and families across Brighton and Hove?

Yes, definitely!

Anyone living or working locally can benefit from this well established free NHS funded service. The clinics are run by the Food Partnership’s highly qualified dietitians and nutritionists and provide advice to suit individual’s needs helping them achieve a healthier diet and lifestyle.

If you or someone you know is above an ideal weight and keen to lose weight call us directly on 01273 431 703 or email healthyweight@bhfood.org.uk

Community Nutrition

Healthbite Preserving nutrients in fresh produce l The nutrient content of fruits and vegetables begins declining from the moment they are picked. Water soluble vitamins, especially vitamin C, can be destroyed during transport, by improper storage or excessive cooking. l Storage is important. Keep fruits and vegetables cool to prevent vitamin loss. Refrigerate food in airtight, moisture proof containers. Avoid cutting fruit and vegetables into tiny pieces. If you increase the surface area, oxygen from the air breaks down those vital vitamins.

Stewing stone fruit is another good way to preserve. l Microwaving, steaming or blanching retains more nutrients due to less contact with water and shorter cooking time. Minimise reheating foods. l If food is not going to be eaten within several days freezing is the best way to retain nutrients. Frozen fruit and veg can be better than fresh or canned – if they have been frozen immediately after harvesting. If you are freezing bananas remove their skins first. Fresh

ginger, garlic and chilli all freeze well and can then go straight in the pan when you are cooking. If you cannot shop often, frozen produce may be more nutritious than fresh. l Eat the skins! The outer leaves of all greens and skins of fruits and vegetables (e.g. potatoes, carrots, apples) have more nutrients than the inner portion.

w w w . b h f o o d . o r g . u k 25

Home cooking and healthy lifestyles added preservatives, salt or sugars.

As food prices continue to rise, it is When dining out we tend to gravitate becoming harder for many of us to towards the wrong things. On average afford a healthy diet. Food poverty has we consume 50% more calories, fat become a real issue both locally and and sodium when we eat out nationally. The Food Partnership is compared to when we eat at home. committed to ensuring that people You may find that cooking is just as have the skills and knowledge to shop fun as dining out, and cook and and far more make the most of Are you looking for some ways to save money? rewarding. No one their food budgets, says you need to minimise food Do you plan to cut your make a feast fit for waste and eat calorie intake but do not a king; there are healthily. know how to do it? simple dishes that Eating out is fun, are easy to but it gets Do you like to do some prepare and expensive. family activity? satisfying to eat.

Cooking food at Cheap meals home from fresh Home cooking may be the which are easy to ingredients nearly answer to all of these cook from scratch always saves include omelettes, money compared with ready meals or convenience foods. soups and stews. Also, when you do the It is a healthier way to cook; you can cooking, you control the quality and quantity. By cooking to meet everyone’s maximise the nutritional value by choosing appropriate cooking methods needs and preferences you will avoid food waste. and by picking fresh ingredients without 26 city food news

Community Nutrition

Here are a few top tips: l Frozen fruit and veg are as nutritious as fresh and usually cheaper; you only use what you need so avoid waste and they count towards your ‘5 a day’. l Tinned oily fish like sardines, salmon and mackerel can be cheaper than buying fresh fish. They still contain heart-friendly omega 3 fats, are simple to prepare and have a long shelf life. l Vegetables tend to cost less than meat, so why not try adding more vegetables to your meat based meals – this will cut down on saturated fat decide to cut down on meat. They also too. Avoid cheaper processed meats count towards your ‘5 a day’ and can such as sausages and burgers as they be bought in cans for convenience. are often high in fat and/or salt. l Be wary of supermarket offers (such l Dried beans and ‘pulses’ (lentils etc) as BOGOF) as they tend to be for are cheap and poor quality can replace the The Food Partnership provides products and often protein if you workshops and training sessions such as end up creating First Time Cook and Healthy Eating on a food waste.

Budget to show you the basics and l Write a meal develop confidence in the kitchen. plan for the week – check what ingredients you need and what you may already have in your cupboards. l Use up leftovers in soups, curries and stews.

Additionally, there are local services providing support to those in need. For example, most food growing projects offer produce to volunteers; and many will pay travel expenses. Community cafes will also sometimes offer a free meal to volunteers and local lunch clubs offer affordable meals. For more information see our website www.bhfood.org w w w . b h f o o d . o r g . u k 27

Events Winter 2013 Racehill Community Orchard activity days Sun 15th December and Tue 17th December 2013 Racehill Community Orchard, Whitehawk 11am-3pm www.bhfood.org.uk/events Herbs for winter wellness Sat 14th December The Guarana Bar, 36 Sydney St 6.30pm-8.30pm www.physicgardenproject.wordpress.com Clean Bin Project film screening and community feast Wed 22nd Jan 2014 Hollingdean Community Centre 7-10pm www.bhfood.org.uk/events

Courses Fruit tree planting workshop Sun 15th December 2013.

St Andrews Church, Hillside 12.30pm-5.30pm www.harvest-bh.org.uk/events

Pruning old fruit trees Sat 11th – Sun 12th January 2014.

Sat 11th at Stanmer Park, Brighton and 12th Barcombe, near Lewes.

10am-5pm www.brightonpermaculture.org.uk/ courses-conferences-and-events.html Cookability Tue 21st Jan 2014 Ebenezer Church community room 9.30am-2pm www.bhfood.org/events Pruning fruit trees Saturday 25th January, 2014 The Garden House, Warleigh Road 10.30am-12.30pm www.gardenhousebrighton.co.uk Bread making course 30 Jan till 27 Feb 2014 Lewes Community Kitchen 6pm-10pm www.communitychef.org.uk Emergency First Aid at Work course 7th February, 2014 Friends Meeting House, Ship Street 10am-5pm www.harvest-bh.org.uk/events

Markets George Street Farmers Market, every Saturday, 10am-3pm

Upper Gardner Street Market, every Saturday, 8am-5pm

Churchill Square Farmers Market, every Wednesday, 10am-4pm

Farm Market, 73 North Road, every Saturday, 9.30am-3.30pm