9 minute read
EDITOR’S LETTER
Editor Magazines Live
As we head into 2022, we must stay positive and that’s what this New Year issue of Live Ribble Valley is all about. It’s about health, wellbeing and mindfulness and it’s also about the people who can guide us into living a life that is happy and fulfilled. We meet chef and cookery writer Ching-He Huang, world-renowned for her enthusiastic approach to healthy eating. She has unveiled her latest book Asian Green, which is full of delicious plant-based recipes. Ching, who is visiting the Ribble Valley during Chinese New Year, was inspired to write the book after her husband’s health vastly improved when he switched to a vegan diet. Her dynamic approach to healthy food is demonstrated in her recipes which feature fresh, organic and ethicallysourced ingredients. Travelling the world with her work, Ching has appeared in numerous US TV shows and in the UK she is a regular guest on Saturday Kitchen, This Morning and Sunday Brunch. This month we also talk to artist Anthony Platt who used lockdown to review and transform his style of painting. Taking a considered approach, he decided to follow his instincts – and the result has been remarkable. Since changing and developing his style he has won numerous awards and his paintings now feature in local galleries. Change often features in New Year’s resolutions too – this month we speak to the experts who can help us stick to them! Whether that’s joining a gym, taking up running, wild swimming, yoga, meditation or simply getting out in the great outdoors, they can advise on how you can achieve your personal goals in 2022. On behalf of the team here at Live Ribble Valley we wish everyone a happy, healthy and peaceful New Year!
Jan Woolley Editor
LANCASHIRE’S PREMIER GUIDE TO LUXURY LIVING
ISSUE 130
LANCASHIRE’S PREMIER GUIDE TO LUXURY LIVING
ISSUE 129 YOUR PREMIER GUIDE TO LUXURY LIVING • ISSUE 103
CHRISTMAS IN CLITHEROE EXCLUSIVE SHOPPING GUIDE EAT SIMPLER CAMPAIGN RADIO 4’S SHEILA DILLON CYBER FORCE SENSATION ECONOMY BOOST FOR THE VALLEY CARVING A CAREER THE ART OF BOOK FOLDING
TV CHEF CHING-HE HUANG
CHINESE NEW YEAR IN THE VALLEY
SPEEDING INTO 2022
CHAMPIONSHIP SIDECAR RACER GEORGE HOLDEN
CULTIVATING WELLNESS ADVICE FROM THE EXPERTS
A sleek contemporary kitchen for a Ribble Valley home.
Lana Shannon and her husband didn’t just want a new kitchen, they wanted a company and designer who could assist with their entire renovation, advising and project managing every step of the way.
Step forward Kitchen Design Centre and Blackburn Showroom Manager Will Hustler who took on board exactly what Lana wanted and not only designed a stunning, functional space but handled everything from design to installation.
Initially Lana approached another company but felt they didn’t listen to what she wanted unlike Will who incorporated everything on her wish list from lots of storage to a special dog bed! Most importantly, Will took in to account future project plans for an enlarged family room extension from the kitchen and designed the kitchen with this in mind.
The kitchen was fitted whilst the couple were at their second home in France and despite being hundreds of miles away, Lana was blown away with how smoothly the installation went. Being constantly updated with photo’s and phone calls she felt completely at ease.
Lana and her husband are delighted with the finished space and can’t praise Will and Kitchen Design Centre highly enough:
“The whole team from Will to Nigel the builder and the fitters were fantastic. They were so accommodating. The quality of the kitchen is unbelievable! If I was to move again I would use Will and Kitchen Design Centre without hesitation!”
To read more about how we designed this kitchen and to view the video tour of it visit: www.kitchendesigncentre.com
Designer Will Hustler says,
“I’m delighted with the finished space; it has the ‘wow’ factor but is also functional and works well as everything is within reach when cooking. They were initially apprehensive about how successful the new downdraft hob could be but without doubt Lana was more than impressed with its results after installation.”
BARROWFORD
4-6 Gladstone Terrace Gisburn Road Barrowford BB9 8NL
BLACKBURN
Brownhill Roundabout Blackburn BB1 9AZ
FAILSWORTH MANCHESTER
Housing Units The Crescent Wickentree Lane Manchester M35 9AY
URMSTON MANCHESTER
19-23 Crofts Bank Road Urmston Manchester M41 0TZ
LIVERPOOL
36 Woolton Street Woolton Village Liverpool L25 5JD
0151 428 0020
CHING’S
CHINESE NEW YEAR
Chef Ching-He Huang shares recipes from her new plant-based cookery book and reveals details of her forthcoming visit to the Ribble Valley, writes Jan Woolley
With the launch of her latest cookery book, Asian Green, world-renowned chef and cookery writer Ching-He Huang MBE is set to celebrate the Chinese New Year in the Ribble Valley.
Ching, who has appeared on TV shows worldwide, wrote Asian Green, a plantbased, vegan cookery book during lockdown.
Born in Taiwan, Ching’s philosophy is to use fresh, organic and ethically sourced ingredients to create modern dishes, fusing tradition with innovation, and it is with this ethos that she will be cooking with Victor Yu at Yu Copster Green on 3rd February 2022.
“These days, I think we are all a bit more conscious of what we are eating, we are more aware of eating sustainably.
“Asian Green is my tenth cookery book and it features healthy, everyday recipes using plant-based ingredients. It’s all about a flexible way of eating with different, exciting flavours,” explains Ching, whose husband Jamie was the inspiration for the book.
“I was inspired by how much his asthma and eczema improved after adopting a vegan diet. I started cooking plant-based meals for him and his health noticeably improved.”
Ching, who was awarded the MBE in 2020 for services to the culinary arts, has always believed in the age-old Chinese maxim that ‘food is medicine’ and in the power of plants to heal, restore and nourish.
The recipes in Asian Green are designed for optimal health, mindfulness and balance and Ching has a number of favourites: “Personally I love my sweet chilli tofu with water chestnuts. It’s a real celebratory dish – the cubes of tofu are like little gold nuggets – a symbol of prosperity. Chinese New Year is all about symbolism.”
As a global ambassador of Chinese cooking, Ching’s style has been very much influenced by the culinary traditions of her grandparents, who lived in a farming community in Southern Taiwan: “I remember my grandmother cooking on the farm for my extended family,” recalls Ching, who moved to South Africa when she was five.
“When we moved to South Africa my mum would still cook Chinese dishes to keep in touch with her heritage.”
Aged 11, Ching moved to the recession- hit UK: “We lived in London and during my teenage years my mum was working away quite a lot so she taught me how to cook a few simple dishes that I could cook for myself and my dad.”
Having gained a scholarship, Ching went on to study at university then set up her own food manufacturing business in 1999: “I started in a small kitchen in north London,” she recalls.
“We ended up producing fresh food, seven days a week for 10 years.”
She went on to become one of the UK’s best-known chefs appearing on TV with the likes of Michel Roux Jr, Cyrus Todiwala and Ken Hom: “I adore Ken Hom and I love my TV work,” says Ching, whose shows are broadcast throughout the world. She has also fronted her own UK series including Ching’s Kitchen, Chinese Food Made Easy and Ching’s Amazing Asia as well as hosting episodes of the BBC’s Saturday Kitchen Live.
Living with her husband in Surrey, Ching has a niece and three nephews, with whom she loves to cook: “It’s always a riot when I see them! I’ll always cook from scratch – maybe healthy plant-based burgers – and they help out, it’s very interactive.”
Having visited the Ribble Valley before with her collaborations with Victor Yu, Ching is delighted to be returning in February when she will meet guests and adding her touches to Victor’s Chinese New Year menu.
“For many years I have spent the Chinese New Year working but when I was younger it was always a big celebration with family and friends. It was a time when everyone came together to celebrate.
“I am really looking forward to my collaboration with Victor. It’s always a really busy evening and lots of fun!” n
CHINESE NEW YEAR AT YU COPSTER GREEN WITH CHING-HE HUANG & VICTOR YU 3rd February 2022 yucopstergreen.co.uk
Asian Green by Ching-He Huang is published by Kyle Books priced £20
Serves 4 Kcal: 559, Carbs: 54.4g, Protein: 11.9g, Fat: 32.7g This is a super delicious dish with lots of flavours and textures going on – it’s sweet, spicy, nutty and creamy. It’s comforting on so many levels, and I love the way it really makes the veg the star of the show. 200g (7oz) dried wheat-flour noodles 1 tbsp toasted sesame oil 2 garlic cloves, roughly chopped 3 small shallots, roughly chopped 2 lemongrass stalks, roughly chopped 1 tbsp rapeseed oil 1 tbsp tamari or low-sodium light soy sauce 400ml (14fl oz) can coconut milk Small handful of chopped coriander to garnish For the roasted sweet chilli sprouts 200g (7oz) Brussels sprouts trimmed 1 tbsp rapeseed oil 1 tsp vegan Thai red curry paste 2 tbsp sweet chilli sauce 1 tbsp golden syrup 50g (3/4oz) raw unsalted cashew nuts Preheat the oven to 180°C/160°C fan/ 350°F/Gas Mark 4. Begin by making the sprouts. Heat a wok and fill it with water. Bring to the boil and add the Brussels sprouts. Cook for three minutes, until tender but still al dente. Drain and rinse the sprouts under the cold tap. Transfer the sprouts to a roasting tray. Add the rapeseed oil, Thai red curry paste, sweet chilli sauce and golden syrup and roast for 15 minutes. Add the cashew nuts and return the tray to the oven to roast for another five minutes until golden. Meanwhile, cook the noodles according to the packet instructions and rinse in cold water. Drain and drizzle over the toasted sesame oil to prevent them from sticking together. In a food processor, blitz together the garlic, shallots and lemongrass to form a paste. Heat a wok over a high heat until smoking, then add the rapeseed oil. Once hot, add the garlic, shallot and lemongrass paste and fry for a few seconds, then add the Thai red curry paste and cook, stirring, for a few seconds more. Stir in the tamari or light soy sauce followed by the coconut milk. Cook for 12 minutes until the liquid has turned a dark red colour. Add the drained noodles and toss to coat well. To serve, divide the creamy noodles between four bowls and top with the roasted sprouts. Garnish with coriander and serve immediately. Taken from Asian Green by Ching-He Huang.
