Recipes………
Joe’s Family Food PUT YOUR FAMILY FIRST WITH THIS COOKBOOK FROM JOE WICKS, AKA THE BODY COACH, THE UK'S FAVOURITE PE TEACHER AND RECORD-BREAKING BESTSELLING AUTHOR.WITH 100 HEALTHY, TASTY, SIMPLE RECIPES TO FEED THE WHOLE FAMILY, THIS BOOK IS SURE TO PROVIDE NEW FAVOURITE GO-TO MEALS FOR SPEEDY SUPPERS, CELEBRATIONS AND EVERYTHING IN BETWEEN. This book does the hard work for you, so cooking and sharing nutritious food can become a social, fun activity for your family. Each recipe is specially designed to please every family member, leaving you all feeling healthy, happy and satisfied. Including Mexican chicken burgers with avocado smash and sweetcorn salsa; Peanut butter popcorn; Frying-pan pizzas with little trees and fennel sausage; Cheesy orzo-stuffed tomatoes and Broccoli and pancetta carbonara.
JOE’S FAMILY FOOD BY JOE WICKS, PUBLISHED BY BLUEBIRD, RRP $44.99. PHOTOGRAPHY BY ANDREW BURTON
CHARRED AUBERGINE WITH SPICED LAMB METHOD If you have a gas hob, blacken the aubergines directly over the flame, moving them around with a pair of tongs until they are blackened on all sides and completely soft (this can take up to 20 minutes). Alternatively, place them under a hot grill set to its highest setting and grill for about 20 minutes until blackened on all sides (although you won’t get quite the same smoky flavour). Leave the aubergines until they are cool enough to handle, then peel away and discard the blackened skin. Roughly chop the aubergines and keep to one side for later. Heat the olive oil in a large saucepan over a medium heat, add the onions and a generous pinch of salt and fry for 5–6 minutes until soft and tinged golden. Stir in the crushed garlic and cook for a further 1 minute, then stir in the spices and chopped aubergines and cook for 3–4 minutes, stirring to coat the aubergine in the spices. Add the lamb to the saucepan and cook for 10–15 minutes until it is completely browned, breaking up the meat with a wooden spoon, then stir in the tomato purée and pomegranate molasses. Season to taste and cook for about 5 minutes. To make the salad, mix the sliced red onion in a bowl with the parsley leaves and lemon juice and season generously with salt and pepper. Warm the flatbreads and serve them with the lamb mince, onion salad, pomegranate seeds and crumbled feta.
I N G R E D I E N TS SERVES 8 – PREP 20MINS COOK 40-50MINS • 3 aubergines • 4 tbsp olive oil • 2 red onions, finely chopped • Salt and pepper • 4 fat cloves garlic, crushed • 2 tbsp sweet smoked paprika • 2 tsp ground allspice • 1½ tsp ground cinnamon • 2 tsp ground coriander • 2 tsp ground cumin • 1kg minced lamb • 4 tbsp tomato purée • 3 tbsp pomegranate molasses 66 slim magazine Summer 2021/22
FOR THE ONION + PARSLEY SALAD • 2 red onions, very thinly slice • large bunch of flat-leaf parsley, leaves picked • juice of 2 lemons TO SERVE • 8 flatbreads • the seeds from 1 pomegranate • 300g feta, crumbled
