AROUND THE WORLD WITH 9 COOKS ‘From Brent to Bowl’: A community cookbook that chops up food waste

HAPPY & HEALTHY Around the world with nine cooks!

‘From Brent to Bowl’: A community cookbook that chops up food waste

Someone once said ‘It takes a village to raise a child’, but what if a community came together to cut food waste and rethink traditional recipes made from leftovers? Well, local residents and budding chefs have done just that, taking action against climate change through their love of food, by sharing tasty recipes through a new community cookbook. ‘From Brent to Bowl’ includes tips on how to make mouth-watering dishes from around the world with a Brent twist. The 48-page cookbook, which is available online at www.brent. gov.uk/frombrenttobowl, celebrates the rich diversity of culture and food in Brent and tips for reducing food waste from across the world that have been passed down through the generations.

Fighting food waste means fighting climate change

Food waste is a serious issue. Food that is still good enough to eat is thrown out for reasons ranging from ‘its bruised, passed its sell-by date or I don’t fancy it anymore’. In the UK, we waste 6.5 million tonnes of food every year, 4.5 million of which is edible. Those 4.5 million tonnes are enough to fill Wembley Stadium at least nine times over. The journey of getting food to your plate leaves a large carbon footprint, which involves food wrapped or packaged in plastic and created from fossil fuels. Often transported by plane, boat, lorry or car, it is important that nothing is wasted and every food item bought is eaten. Everyone can do their bit to tackle climate change by reducing the amount of food wasted and taking small steps each day to help get closer to solving the climate and ecological emergency. “The best mangoes from India and Pakistan are sold in Kingsbury. You can also grab the most authentically delicious Caribbean food, Eastern European delicacies, Middle Eastern favourites, Somali produce and so much more.” Asma Khan

Love your leftovers, control your portions

By loving your leftovers, you can save yourself a lot of money, while also saving a huge amount of food from going to waste. Refrigerate or freeze leftovers to save them for another day, or turn them into a completely new meal. Why not dedicate one evening each week to make a meal entirely out of leftovers? Leftovers are great because: • • • They are already cooked You can save money Mix it up by adding some variety – soup can be turned into a pasta sauce and stale bread makes the perfect breadcrumbs to top the pasta

Founder of the Darjeeling Express restaurant, Covent Garden, and featured on Netflix’s Chef’s Table

Shop local

You will find a huge range of fantastic independent shops and markets across Brent that stock foods from around the world. Shopping in your neighbourhood helps the local economy but is also better for the environment. Shop Local, Buy Brent. Find out more at www.brent.gov.uk/shopsafeshoplocal

Eat for the planet

Becoming aware of what you eat, how it has been sourced and your eating habits are ways you can start to think about how to reduce your carbon footprint when it comes to food consumption.

Some things that have the potential to make a big impact: • • Eat more plant based meals Eat local and seasonal produce where possible • Use wonky veg – they are often cheaper and more regularly wasted, but taste just as good • Eat less meat • Grow your own food

Moroccan Tagine Hi, I’m Ikram. I was born and raised in Morocco and have been living in Brent since I relocated six years ago. I love being part of this multicultural borough.

INGREDIENTS 1tsp Salt 1tsp black Pepper 1tsp Turmeric 1tsp ginger powder 2 Grated fresh tomatoes 1 onion Harissa (Moroccan Chilli sauce) if available (1/2 tsp) Parsley (1 tbsp) 2 cloves garlic Olive oil or argan oil Green olives for decoration and extra taste For best results use a clay pot or a casserole dish METHOD - PREPERATION 15 MINS. COOKING TIME 45 MINS

1. Heat the pan on a medium heat. Add oil, then add the chopped onions 2. Wash and cut all vegetables into circles and add them to the clay pot (pan) 3. Mix all spices with the garlic, parsley, harissa, grated tomatoes and a little bit if water, and pour the mixture over the vegetables 4. Put some olives on top 5. Cover the clay pot and let it cook on low gas for 45 minutes or until the vegetables are tender.

Mama Jacq’s Caribbean Stew Baked Chicken Hi, I’m Jacqueline. I was born on a small Caribbean island called St. Vincent & The Grenadines, one of seven children. Cooking was the centre of all family activities and events.

INGREDIENTS 1 red bell pepper 1 yellow bell pepper 1 green bell pepper 1 onion 4 grated cloves of garlic 1 chicken stock cube 3 vegetable stock cubes 1/4 cup mixed herb 2 tsp black pepper 1/4 cup curry powder 1 tin of 400g Tomato puree 1800ml water 1 hot whole scotch bonnet pepper 1 tsp all purpose seasoning 2 tbsp of honey 1 kg of jerk grill or baked chicken METHOD - PREPERATION 15 MINS. COOKING TIME 50 MINS

1. Remove bell peppers from the seed. Slice all bell peppers diagonally and place in a bowl to pour into the pot later. Do the same for your onion. Grate garlic into a bowl with onion and bell peppers. 2. Add vegetable stock cubes, mixed herbs, black pepper, curry powder, all purpose seasoning to the bowl with bell peppers and onions.3. Place the pot on medium heat, add 2 tablespoons of oil to the pot, then pour all ingredients in the pot. Stir for 2 minutes. 4. Add tomato puree, and water to the pot. 5. When mixture begins to boil add 2 tablespoons of honey and place jerk chicken in a pot. 6. Allow the mixture to simmer for 30 minutes, this will get all the seasoning from the jerk chicken into the tomato sauce. The chicken will begin to soften and become succulent with the sweet tomato sauce. 7. The last 10 minutes place a whole scotch bonnet in a pot. Do not cut the scotchbonnet, it is used simply for flavour and not for heat.8. We recommend eating it with rice and steamed vegetables.

Zuppa Primavera (Spring Soup)

Hi, I’m Ilaria. I have been living in Brent since 2010. Cooking has a long tradition in my family back in Southern Italy and I am definitely carrying on everything my parents taught me.

INGREDIENTS 2 tbsp extra-virgin olive oil 2 leeks, halved, thinly sliced crosswise (you can use carrots or courgettes if you do not have leek) 1 medium onion, halved, thinly sliced Salt, freshly ground pepper 2 potatoes (if you have them boiled from the day before as leftover, even better) 1 tsp ground cumin ½ tsp cayenne pepper ½ tsp ground turmeric 3 handful of green peas (fresh or frozen) METHOD - PREPERATION 15 MINS. COOKING TIME 35 MINS

1. Pour the oil in a large pot and add all the vegetables sliced. Add salt and pepper and cook on a medium heat for 10 min, mixing now and then. 2. Add cumin, cayenne, and turmeric to the pan and stir to combine.

Add peas and stir to coat; season with salt. 3. Stir in 6 cups of water and simmer for 20 minutes. Add more water as necessary. 4. Once ready use a food processor to puree it. (Depending on taste you can have half puréed and the rest in hard pieces). 5. If you have leftover bread, pita or wraps, cut them into strips or pieces, mix with oil, salt and smoked paprika and bake them in a tray for ten minutes.

They will be a great addition to your soup. 6. If you want you can add tiny pasta shapes or rice instead of bread. 7. Serve piping hot and enjoy!

Kale Dhokra (Spicy Cake)

Hi, I’m Gita. My love of food has developed from being a doting mother and wife, and always wanting to give only the best to my family and loved ones.

INGREDIENTS 1 cup kale 1/2 cup gram flour 1/2 cup semolina 3 tbsp plain yogurt* 1 tsp minced ginger/ garlic Salt to taste A pinch of red chilli powder A pinch of sugar Oil 1 tsp Eno (if you don’t have Eno try using 1tsp bicarbonate of soda) 2 tbsp oil 1/2 tsp mustard seeds METHOD - PREPERATION 10 MINS. COOKING TIME 30 MINS

1. Add all the spices, oil, flour and yogurt to the kale and mix well. 2. Fill the base of a steamer with water, cover, bring to boil and simmer on low heat. 3 Add 1 tsp Eno into the kale mixture and mix well. The Eno should be bubbly. If not, add a few tablespoons of water and mix well. 4. Grease a deep 9 inch plate, add all the kale mixture and steam for 20 mins. 5 After 20 minutes, allow to cool and cut into squares. 6. In a frying pan heat oil and add mustard seeds and then add spicy cake dhokra. Cook until crispy - serve hot or cold.

Cheesy Baked Bean Potato Pie

Hi, I’m Nisha. I have lived in Brent for 32 years. I was born and raised in lovely Wembley. I am a civil servant and I love what I do!

INGREDIENTS 1kg baby potatoes 1x400g tin of Baked Beans 1 cup of sweetcorn (you can add 2 if you love sweetcorn) 1 or 2 red onions (depending on your taste buds I use 2) 3 vegetarian sausages cut into pieces Sprinkle of mixed herbs Sprinkle of thyme 3 tbsp olive oil Salt to taste Pepper to taste Chilli flakes (optional, put 2 teaspoons if you like a kick) Cheese of your choice and cheese quantity of your choice, grated (I use 250 grams of mature cheddar METHOD - PREPERATION 10 MINS. COOKING TIME 30 MINS

1. Wash the potatoes. Parboil in a saucepan with a pinch of salt for 7 to 10 mins.

You can check that they are almost cooked by piercing with a knife. Drain using a colander and put into an ovenproof dish. Skip this stage if you’re using leftover roast potatoes / baby potatoes. 2. Toss the potatoes with olive oil, pepper, thyme, and salt. Cook for 10 mins at 180oC in a preheated oven (cook for 5 mins in a preheated oven if using leftover potatoes). 3. Take the oven dish out safely using oven gloves. Shake the potatoes in the ovenproof dish and top with baked beans, sweetcorn, red onions and cheese.

Sprinkle with mixed herbs and chilli flakes. 4. Put the dish back into the oven (180oC) and cook for a further 8-10 mins.

I like my cheese brown so I take mine out once browned. 5. Once the cheese has browned, take the dish out of the oven and let it stand for around 5 to 7 mins. This will ensure the dish is settled and ready to serve. 6. Enjoy! Chilli lovers you can go ahead and add green chilli pieces or hot pepper sauce!

Beetroot Sensation

Hi, I’m Jean. I am a retired widow with two grown up sons and three grandchildren, living in Roe Green Village, a conservation area of Brent. I have lived here since 1969 and love the area.

INGREDIENTS Fresh Aldi Beetroot, including the stalks and leaves Carrot Courgette Spinach leaves Cucumber Iceberg lettuce Cauliflower Beef tomato Strawberries Blueberries Kiwi fruit Banana and nectarines Fresh mint Lemon juice Coconut water Greek Yogurt an optional extra METHOD - PREPERATION 10 MINS.

1. Get the remaining raw ingredients together and combine with cooked beetroot. 2. If you like a thicker, fibrous smoothie, add the stalks of the cauliflower and fruit peels. Fruit skins from the cucumber, bananas and kiwi fruit can hold lots of nutrients and the blender can change to a nice puree.3. Add coconut water and lemon juice at the end to enhance the flavour.

Muhalabi Hi, I’m Lamise. I am 25 years old, born and raised in Brent. I have lived in Wembley my whole life. I love cooking classic Arabic food.

INGREDIENTS METHOD - PREPERATION 10 MINS. COOKING TIME 20 MINS (PLUS 4 HOURS FREEZING TIME)

500ml almond milk (Blue diamond preferable) 40g cornstarch 40g sugar One teaspoon rose water Half teaspoon ground cardamom Tablespoon of crushed pistachios*

1. Add 450ml of the almond milk along with the sugar in a thick bottomed pot. Gently heat over medium heat. 2. Mix the remaining 50ml almond milk with the cornstarch until the starch is completely dissolved. Put aside. 3. As soon as the milk is about to come to the boil (5 minutes) add the starch mixture while stirring vigorously. The mixture will immediately thicken somewhat. Keep on the heat and continue stirring for another 2 or 3 minutes. 4. Add the rose water and ground cardamom and mix well then take off the heat. 5. Pour into a serving dish of your choice - if using a plate make the level even. 6. Let it cool then refrigerate for 4 hours, serve chilled.

Ras Malai Cake

Hi, I’m Nadiya. I’ve chosen this particular recipe for you try and I am sure you will enjoy creating this beautifully fragrant cake as much as I have. Ras malai is Bengali for ‘juice creams’.

INGREDIENTS 10 strands of saffron dropped into 4 tablespoons of warm milk 250g unsalted butter 250g caster sugar 5 medium eggs, beaten 250g self-raising flour 1 teaspoon baking powder Milk drizzle 100g milk powder 150ml boiling water Cardamom seeds, removed from the pods and ground Buttercream 2 cardamom pods, crushed 3 tablespoons whole milk 300g unsalted butter,softened 600g icing sugar, sifted METHOD - PREPERATION 1HR. COOKING TIME 1HR

1. Preheat the oven to 170°C/fan 150°C. Grease and line two 20cm sandwich tins. 2. Saffron milk. Place the butter and sugar in a bowl and whisk until light and fluffy. Add the eggs a little at a time, keep whisking. Add the flour, baking powder and saffron milk, and fold the mixture until you have a smooth, shiny batter.3. Divide the mixture between the two tins. Bake for 20–25 minutes. 4. Make the milk drizzle by mixing the milk powder with the boiling water in a bowl. Add the ground cardamom seeds and mix. As soon as the cakes are out of the oven, drizzle some of the milk all over the top of both cakes and leave in the tin for 10 minutes before turning them out and removing them to cool on a rack.5. To make the buttercream, put the crushed cardamom pods in a small bowl of the milk and leave to infuse. 6. Meanwhile, put the butter into a mixing bowl and whisk until very soft and light in colour. Add the icing sugar a little at a time, whisking after each addition, until all combined. Then pour the cardamom milk through a sieve into the buttercream and whisk until really light and fluffy.

Ratatouille Tart

Hi, I’m Joanna. I am a mum of one and have lived in Brent for 17 years. I have a real passion for cooking and I love walking around Welsh Harp!

INGREDIENTS 2 cups cooked rice that has been refrigerated (do not reheat rice that is older than 1 day old) 3 eggs Vegetables - any leftovers you have! 1 cup milk Cheese (to your liking) Salt and pepper METHOD - PREPERATION 20 MINS. COOKING TIME 20 MINS

1. Preheat the oven to 180oC. 2. Mix ready cooked rice with one egg and place in a tart tin. Shape the rice to the base of the tin. The rice will form our base.

Note: reheating rice can be dangerous to eat if it is not cooked through properly. Make sure that the rice is steaming hot and cooked all the way through before eating it- do not reheat rice more than once. 3. Chop all of you r vegetables and place them on top of the rice ‘base’. 4. Mix one cup of milk with two eggs. Season with salt and pepper and pour over vegetables. 5. Top with your choice of cheese. 6. Bake for 20 minutes.