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Feastfood.co.uk Issue 1 April 2020

Photography by Daisy Morris

Stay home, get cooking

Welcome With the recent passing of Spring Equinox, we are now welcoming longer days and milder weather. Although, we enter unprecedented times with the COVID-19 putting a halt to mass gatherings, one thing that can provide joy for all is food.

The Feast food team

In this issue...

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What’s happening in APRIL

This issue, we’re celebrating Easter (12 April) and St Georges Day (23 April) from the comfort of our own homes.

Although these celebrations are usually a time for family and friends, due to these unprecedented times we have easily adaptable recipes with storefood ingredients at their focus. Our food will be inspired by English favourites for St Georges and with Chorizo as our ingredient of the month we will be serving you with some seriously delicious Spanish-inspired family meals perfect for sharing. So, stay at home, protect the NHS and enjoy good food.

7 EASTER SUNDAY Beautifully traditional Easter recipes which are flexible with quarantine shortages in mind.

As well as delicious Gluten Free alternatives

11 ST GEORGES DAY These yummy – and stunningly simple – savoury and sweet English inspired dishes are ideal for celebrating indoors

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Special thanks to Neel Joshi & Photography by Daisy Morris

ALSO THIS MONTH 12 INGREDIENT OF THE MONTH Put together meals with store food ingredients and a Spanish twist with our ingredient of the month – Chorizo

15 MENTAL HEALTH AWARENESS FEATURE Due to lockdown there is a growing sense of loneliness, we also need to protect our mental health. This article is a reminder to be nice to one another. Keep talking Britain

RECIPE INDEX

V Vegetarian

SNACKS & SIDES Roast Spring Veg GF, V, VE Yorkshire Puddings GF, V Ultimate Roast Potatoes GF, V, VE

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18 BRUNCH CLUB Our tips for using store food ingredients to make scrumptious brunch dishes

22 TURNIPS When life gives you lemons, you help feed the NHS...

VE Vegan

MAIN MEALS 7 8 9

Easter Roast Lamb GF St Georges Fish & Chips Chorizo Spaghetti

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GF Gluten Free DRINKS & SWEET TREATS

7 10 13

Jam Tarts V TikTok (Dalgona) Coffee V Smoothie Bowl V

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10 18 18

INGREDIENTS 1 leg of lamb, around 2.25kg 2 red onions, cut into wedges 1 small bunch of rosemary 8 garlic cloves, skin on For the veg 800g baby carrots, peeled 250g frozen green beans 250g frozen broad beans 600g frozen peas small bunch mint, finely chopped small bunch parsley, finely

PREP: 30 MINS COOK: 55 MINS SERVES 8 -10 GF

Easter Roast Lamb with Spring Vegetables After a delicious recipe for Easter but are limited by food shortages? This lovely lamb is accompanied by roasted spring vegetables (from frozen, shhh). This recipe is adaptable to any vegetables you can buy and the herbs & lemon elevates the dish but isn't compulsory. You may even win over the fussiest of family members with this BBC good food recipe this Easter.

1. Take the lamb out of the fridge while you chop the onions, peel and thickly slice the carrots.

Place all of the onions and half of the carrots into a roasting tray. Heat oven to 200C/180C fan/ gas 6. Trim any excess fat off the leg of lamb, then cut a few slashes into the meat. Put sprigs of rosemary and gloves of garlic into the slashes in the meat. Rub ½ tbsp oil over the lamb and season with salt and pepper. Place the lamb on top of the veg, skin-side up. Pour 100ml water into the tray.

2. Roast the lamb uncovered for 45 minutes at the top of the oven. Check the internal temperature, it should read 60C for medium (pink). Cook for another 15 minutes for well done. Rest the meat under foil for 10 mins while you cook the rest of the veg.

3. Bring a large pan of salted water to the boil. Add the remaining carrots and green beans then cook for 8 minutes until tender, adding the peas and beans for the last 2 minutes. Drain the veg and toss with 1 tbsp oil, chopped herbs, lemon zest and juice. Season to taste.

4. Carve the lamb, put on a platter, then pile on the veg and take the platter to the table for

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Gluten-free Yorkshire puddings The perfect vehicle for gravy and roasted goodies: the Yorkshire pudding this version is gluten-free but never fear, you still get that characteristic puff and golden colour

INGREDIENTS 140g gluten-free plain flour (or plain flour for those without celiac disease) 50g cornflour 3 eggs 175ml semi-skimmed milk PREP: 5 mins COOK: 25 mins Makes 24 small OR 8 large GF V

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1. Make up the batter mix. Tip the flours into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Whisk it together, then slowly add the milk, whisking all the time until lump-free. Leave to stand until you are ready to cook.

2. Heat oven to 230C/210C fan/gas 8. Drizzle a little oil evenly into two 12-hole non-stick muffin tins and put into the oven to heat through.

3. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Put the tins back in the oven and leave undisturbed for 2025 mins until the puddings have puffed up and browned. Serve immediately.

Ultimate Roast Potatoes Our ultimate roast potatoes are the perfect accompaniment for our Easter lamb, spring veg and gluten-free yorkshire puds. We've created our ultimate recipe for crispy, crunchy roast potatoes.

INGREDIENTS 140g gluten-free plain flour (or plain flour for those without celiac disease) 50g cornflour 3 eggs 175ml semi-skimmed milk

PREP: 30 mins COOK: 1 hour Serves 8 GF V VE

1. You need to peel the potatoes and halve or quarter accordingly. Place the potatoes in a large pan of cold, salted water – salting is important, so don’t skip it.

2.Bring the water to the boil and simmer gently for about 15 mins until the potatoes are cooked all the way through but not on the brink of collapse.

Drain the potatoes and ruffle them up.

3. Heat oven to 200C/180C/gas 6. Pour oil into a deep roasting tin to give an even layer of about 0.5cm. Place the tin in the oven for 5 mins to heat the oil, then remove from the oven. Place the potatoes into the roasting tin and use a spoon to completely coated the potato in oil. Place the tin in the oven and cook for 40 mins, undisturbed.

4. Remove from the oven and turn each potato.

Return to the oven for 20 mins and turn the oven up to 220C/200C fan/gas 7.

By now you should have potatoes that are everything a roastie should be: deep, golden and crunchy on the outside with an extra-fluffy middle – just sprinkle with a little sea salt and pepper to serve

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St Georges Day Treats

23rd April

EASY JAM TARTS

PROPER ENGLISH FISH & CHIPS INGREDIENTS 800g unpeeled, even-size Maris Piper or King Edward potato 2 tbsp olive oil 650g (approx) fresh or frozen skin on white fish 50g self-raising flour, plus 1 tbsp 50g cornflour 1 egg white 125ml ice-cold sparkling water 1 lemon, cut into wedges 600ml sunflower oil, for frying

1. Scrub the potatoes, cut each slice into 1.5cm thick chips. Tip into a pan of water and bring to the boil, then lower the heat, and simmer for 4 mins. Drain, pat dry and then cool.

Heat oven to 220C/fan 200C/gas 7.

Put a shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins. Transfer the chips into the roasting tray. Bake for 10 mins, then turn them over. Bake 5 more mins and turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.

2. The fish can be cooked while the chips are in the oven. Pat the fillets

Dry and coat each fillet with flour. Pour the frying oil into a non-stick wok and heat to 200C. Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white until frothy and bubbly, but not too stiff.

Pour the sparkling water into the flour mix, gently and briefly whisking as you go. The batter shouldn’t be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light.

3. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Serve the fish and chips with lemon wedges (optional).

INGREDIENTS 250g plain flour, plus extra for dusting 125g butter, chilled and diced, plus extra for the tin 1 medium egg 100g jam, fruit curd or marmalade of your choice

1. Add the flour, butter and salt in a bowl and rub together until he mixture feels like breadcrumbs, then stir in the egg. Add 1 tbsp cold water, then start to bring the dough together. Add 1 more tbsp of water if it’s not coming together. Wrap in cling film and chill in the fridge for 30 mins.

2. Heat oven to 200C/180C fan/ gas 6. Butter a tart tin, then dust your work surface with flour.

Roll out the chilled pastry, use a round cutter to cut 12 circles and place in the tin. Dollop 1-2 tsp of your filling into each one.

3. Bake for 15-18 mins. Leave to cool then carefully transfer to a wire rack.

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Ingredient of the

month Chorizo is brilliantly versatile, packed full of wonderful flavour which can elevate any dish. With its long shelf life it’s a lockdown essential!

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Chorizo and Olive oil Spaghetti Impress your family with this quick and simple yet delightful chorizo and spaghetti recipe. With only 5 key long-life ingredients it is perfect for quarantine, although there are some tasty extras – if you can get them!

INGREDIENTS 1 Chorizo ring Olive oil 1 red onion Chilli or chilli flakes (to taste) 2 garlic gloves Fresh parsley (if available) Dried mixed herbs & dried rosemary 500g spaghetti Juice of 1 lemon ( if available)

1. Prior to cooking, dice the red onion and garlic, either dice the chorizo or cut into rings then half which ever you prefer. Chop the parsley.

2. Boil a pot of water and add the spaghetti, follow the cooking instructions on the pack—usually takes between 12-15 minutes.

3. Whilst the spaghetti is cooking, heat the olive oil in a pan, add the chorizo and cook for 4 minutes until golden. Add the chilli, garlic and either all of the dried or 1/2 of the fresh herbs cook for 2 minutes.

4. Drain the pasta but keep 2 tbsp of the cooking water. Tip the pasta and water into the chorizo pan with the rest of the parsley and some seasoning. Toss together then serve.

PREP: 5 mins COOK: 15 mins Serves 4

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Mental health awareness

Trial by Tabloid I think we need to have a serious talk about British tabloids, don’t you?

BBC News ©

For those that don’t know who Caroline Flack is (and I doubt there are many that don’t) she was a television and radio presenter who is known for formerly hosting the X-Factor and more notably, Love Island. Caroline has had her fair share of public scrutiny, with her love life being a hot topic for tabloids and gossip columns on more than one occasion.

However, it is safe to say that the presenter had a turbulent end to 2019 due to her arrest for allegedly assaulting her boyfriend in December.

The Metro ©

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When you are a ‘celebrity’ your life is under a microscope and your personal life is not, well, personal anymore. It seems as though there is a growing public opinion that if an individual achieves ‘celebrity’ status, then we are entitled to know everything that is going on in their life. It is as though, we believe we are owed that information and some argue “They are celebrities, its what they signed up for” — but is it really though?

All of us, both me and you, can’t sit high and mighty on our pedestals because we are all part of the problem; we all buy the 50p newspapers, we read the articles with click-bait titles and if an article is not less than a four minute read we just don’t wanna know. Thus, as a society we have created this type of fast paced news reporting and journalism.

Which in turn has kick-started a media frenzy — piranha journalists all circling trying to get their piece of the pie, attempting to find an ‘original scoop’ where perhaps there’s not a scoop to be had at all. All of whom are trying to earn a quick buck, whilst turning a blind eye to whether what they are writing is true or not.

Mental health awareness

All at the expense of another.

The result? An untimely death of a person that saw no end or way out except killing themselves.

Celebrity’ or not, they are still a person. And tabloids need to be held accountable. It’s their relentless pursuit of a story and they do not stop until they have completely destroyed that individual. Then, they move onto the next.

In the case of Caroline Flack it’s perfectly OK to be conflicted on the matter. If it is true and she did smash a lamp over her boyfriends head, it is undeniable domestic violence. However, in this country we have the rule of law, in which the courts decide who are guilty or not. Yet, for as long as I can remember, most celebrities or suspects in high-profile criminal cases usually have a There have been too many occasions where the newspapers have decided who they think are guilty just from how they look with no reference to any hard evidence. The case that immediately springs to mind is the Joanna Yeates murder case. If you aren’t familiar Joanna Yeates was brutally murdered and her neighbour Vincent Tabek was eventually found guilty of the crime. However, during the investigation numerous red-top newspapers vilified Yeates former landlord Chris Jefferies, deciding of their own volition that he was the primary suspect.

Again, due to Jefferies appearance and not on the basis of evidence. This not only hindered the investigation but completely defamed Jefferies.

Subsequently, The Sun and The Daily Mirror were taken to court and they were found guilty of Contempt of Court and were fined thousands.

But, it is still going on…

The toxicity of the tabloids are undeniable — even a prince, A PRINCE, denounced his royal title and moved out of the country to escape the British tabloids. Prince Harry knew if he didn’t his wife would suffer this fate.

The Telegraph ©

Although the tabloids need to be held accountable for their actions, first we all need to turn the mirror around on ourselves and realise we are part of the problem.

I guarantee more than a handful of people out there shared, commented and liked derogatory posts about: Caroline Flack, Mike Thalassitis (‘Muggy Mike’) and Sophie Gradon. Then, when hearing of their death also shared, commented and liked posts which stated they were ‘shocked’ and ‘saddened’ by the news. Heartbreaking news nonetheless, we all have blood on our hands.

The Independent ©

Lets just all be a little nicer shall we?

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Pick a recipe, organise a zoom chat with your friends and pour yourself a glass of bubbly—here's your answer to a boozy brunch from the comfort of your own home

INGREDIENTS 2 tbsp instant coffee 2 tbsp granulated sugar 2 tbsp boiling water 1 cup milk of any

1. Add coffee, sugar and boiling water into a bowl. Use an electric mixer and whip the entire mixture for about 2 minutes 2. Taste the mixture and add more sugar if desired.

3. Add your choice of milk to a glass with a handful of ice, then add the whipped coffee to the same glass. If making the hot version, just add the coffee mixture to a glass of hot milk.

4. Stir the coffee mixture and milk together vigorously with a spoon in order to combine the two

5. Take a picture & enjoy!

1. Combine frozen banana, frozen strawberries, and your milk of choice in a blender (I used my cows milk).

Puree until completely smooth - the mixture should be thick.

2. Add a touch more milk if the mixture is too thick and its necessary to get it to blend completely smooth.

3. Put the mixture Into a bowl and add your desired toppings.

INGREDIENTS 1 banana frozen 1½ cups frozen strawberries ½ cup of milk of choice (any) Sliced fresh strawberries Sliced fresh bananas Choice of seeds Peanut butter

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Bringing the market to your home...

Turnips Borough a wholesaler of premium fruit and vegetables at Borough Market in London have had the bright idea to continue to serve their fellow Londoners by delivering fresh fruit and vegetables to their homes. Keeping them healthy during the lockdown.

Turnips is a retailer and wholesaler of quality fruit and vegetables, usually they source and supply the very best produce to Borough Market in London.

One thing that is evident is that Turnips are passionate about the flavour and freshness of the fruit and vegetables they sell. When welcoming each season they seek to find the very best seasonal produce; as well as the very best varieties of each fruit and vegetable they sell. They do not settle for anything less than the best.

Nutrition and health is at the heart of their ethos which is why when the government announced a nationwide lockdown due to COVID-19 they

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continued to have flavour, freshness, nutrition and health at the heart of what they do.

With lockdown shaking the nation. It was an even bigger blow to those who are self-employed and small businesses. With some small businesses being heavily reliant on public footfall the lockdown was a daunting prospect. The pandemic had the potential to cripple such business including Turnips at Borough Market.

However, they have temporarily transformed their business to accommodate the social distancing rules. With innovative thinking the static fruit and veg stall have thought outside of the box and placed emphasis on the home deliveries.

The first picture above is an example of the wonderful fruit and vegetable boxes they have available for home delivery. The picture below is their hard working team who have adapted in these unprecedented times and continue to work extremely hard.

Remarkably, Turnips are also supporting the Feed the Frontline initiative. Feed the Frontline is supplying fresh, healthy and high quality food to our amazing front line staff and

key workers, in order to nourish them as they work long hours under extreme pressure. The initiative is vital because as one nurse said: “Our shifts are so long that by the time we finish have finished, the shops are closed or have run out of fresh produce� - Sara Danesin In supporting this amazing initiative Turnips have been instrumental in keeping our frontline staff healthy so they can continue to help the public. In addition to this, they have continued to deliver fresh healthy and high quality produce to the pubic (those in qualifying postcodes in and around London). With even the likes of reality television stars Samantha and Billie Fairers ordering Turnips impressive fruit and vegetable boxes.

Turnips have a range of boxes on offer: - Dozen Eggs - Asparagus Bunches - Fresh Orange Juice - Mushroom selection - Tomato Selection - Mixed Vegetable Box (Medium / Large) - Immune Boost Box - Fundamental Fruit Box - Exotic Fruit Box - Fruit & Veg Mix Box - VIP Fruit & Veg Boxes During these unprecedented times we all need to continue to support local businesses, those that are still striving to stay open. And for those that have sadly had to close their doors, we have to promise when they reopen to pay them a visit.

To check them out on instagram: turnipsborough To order please visit: www.turnipsboroughmarket.com To donate to the Feed the Frontline initiative: www.feedthefrontline.uk

Special thanks to Turnips Borough Market and Tomas Lidakevicius for proving Feast Magazine and author Ellie Mitchell permission to use their pictures

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