The Foodie Manual 1
The Foodie Manual 2
The Foodie Manual Editor Melissa Compton info@thefoodiemanual.com/ melissacompton@thefoodiemanual.online
Food Writer
Hello and Welcome to the First Issue of The Foodie Manual!
Zena Leech-Calton
Melissa Compton
info@lovefoodnorwich.co.uk www.lovefoodnorwich.co.uk
Design Melissa Compton
Photography and Food Styling Melissa Compton Some images from Adobe.com
The Foodie Manual Published by
Wow, it’s hard to believe it’s March already, If you’re anything like The Foodie Manual team, you’re probably hard at work now that the February Half-time is over and Valentine’s Day is done with. There’s still plenty to celebrate with St Patricks Day on 17th and Mothers Day on 27th, this month. With all this in mind the team here at The Foodie Manual have put together a mixture of recipes that vary in time commitments and difficulty so whether you’re looking for that quick and easy dinner or something to impress with at a dinner party we got it covered. The issue is packed with recipes from cooking with the kids to Serious Cook for the more experienced cooks out there. If your sweet tooth is still craving something we have a whole section dedicated to great desserts.
Melissa Compton Printed in Uk All rights including moral rights reserved. No part of this publication maybe reproduced, stored in a retrieval system, or transmitted in any form or any means without the prior written consent from the publisher, nor shall be otherwise circulated in any form, binding or cover other than that in which it is published. While our recipes have been tested by experts, sometimes recipes don’t work properly due to mismeasuring or different cooker performance. We advise readers to measure ingredients carefully and time their own bakes. The views expressed in this magazine are not those of the publisher. It is recommended that you consult your GP before following any kind of diet, health or exercise regime. Articles and advertisements are for information only They are not intended to replace medial care and advise.
Melissa xx WE LOVE TO HEAR FROM YOU General Enquiries: Email us at info@thefoodiemanual.com or write to us at The Foodie Manual, Nights Publishing Group, 76 Longview Road, Swansea, Wales, UK SA6 7HP
Join Us On:
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What’s on in March and news! THE PENNYWELL PROJECT PRESENTS FREE FROM FESTIVAL - THE UK'S 1ST GLUTEN, DAIRY & REFINED SUGAR-FREE FESTIVAL Indulge in delicious chocolate, desserts, savoury snacks and street food. Gluten-free beer, organic wine, and refined sugar-free beverages will also be available for purchase at the venue bar. Join the talks and demos by nutritionists & industry professionals to learn some great tips on how to cook healthy, tasty food without using gluten, dairy and refined sugar. Acoustic live music provided by talented up and coming artists. Hosted in Bristol, on 19 March 2022 at The Penny well Project Penny Well Road, Photo Credit: Michael Spring Photography The morning session is 11.00—6 p.m. and Afternoon Session is 2.30 - 6 p.m. Tickets cost £10.00 and include a complimentary soft or alcoholic welcome drink at the door. You then have the time to sample and buy from all the amazing exhibitors, listen to all talks by our industry professional guests. If you can’t join person you can Can't join us in person? Book a FREE Online LIVE Stream ticket to join us virtually and to shop online. Buy your ticket at https://bit.ly/3uH3ehU
Mold artisan market on Sunday 13th march 2022 The artisan market is being held 11—4 p.m. on Mold’s High Street, There are no age restrictions and tickets are free so if you’re in the area why not pop along and pick up a treat. Discover treats & savoury bakes, cakes & plants, hand poured candles, beauty, locally brewed beer, local distillers, original art, up-cycled gifts, muffins, pies, gluten free cuisine, plant based food & so much more! Mold Artisan Market. Free Parking, wheelchair access & family friendly
Idahoan® Introduces New Honest Earth® Portfolio of Clean Label Products IDAHO FALLS, Idaho — As consumer demand for plantbased and clean label products continues to rise, Idahoan® is proud to announce the launch of its new Honest Earth® brand of products for the foodservice market. The Honest Earth brand represents the company’s commitment to using simple ingredients, preparing its products according to sustainable practices, using a proprietary cooking method that preserves the integrity of the potato for premium Fresh-Dried™ quality and flavor. Made with no artificial colours, flavours, or preservatives – and using only Certified 100% Idaho® Potatoes – the Honest Earth portfolio includes three key speed-scratch products: Honest Earth® Creamy Mashed Potatoes with Butter & Sea Salt
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Honest Earth® Rustic Mashed Potatoes with Butter & Sea Salt Honest Earth® Hash Brown Shredded Potatoes with a Hint of Sea Salt & Pepper
Learn more at https://idahoanfoodservice.com/ The Foodie Manual 4
Norwich Foodie News!
It’s not the best time of year for food, there is nothing much growing and everyone is either dry or dieting – life slows down a little, more so after covid BUT to make me feel better I look forward to Spring my favourite time of year when my herb garden springs in to life and I can see the little gooslings wandering around my farmhouse. Plus, Easter is only just around the corner – hot weather guaranteed, chocolate and hot cross buns. Plus, I’ve booked a few days away in Brighton so look forward to checking out their food scene along with a few evening cocktails. The market still remains one of the best places to eat in Norwich with over 20 food stalls offering freshly cooked lunch time dishes, inc vegan fish & chips, Japanese Rice Bowls and Empanadas from Brazil (not literally of course). As well as the best food in Norwich it is also some of the cheapest – sausage and chips for under £2, aubergine snitzel burger with a small side of potatoes for around a fiver. And freshly baked pizza for under £6 – well worth a visit when you visit. We also have some new places to eat this year – Oishi serving Asian Street food, Tuesday to Sunday on 12 Distillery Sq, off Dereham Road. The Bun Exchange has moved in to the Butcher Buoy on Exchange Street – selling some of the best burgers in town and their peanut nuggets are the best.
Sweettastic Churros have a stall in Castle Quarter shopping centre, level one. A Portuguese couple making organic drinks and fresh churros with local chocolate dipping sauce. Avo Burrito is a small shop on Timberhill, offering stuffed burritos and taco chips with luscious guacamole. The Feed is a charity with a community fridge who also help people get back into work after hard times. They’ve opened a new café on Waterloo Park operating 7 days a week, from Breakfast to afternoon cake. Moorish Falafel wraps have their 2nd branch on Park Lane a vegan haven 7 days a week. As if this wasn’t enough the people behind the street food market Mysabar have now taken over the old Jamie Oliver’s and are bringing us an indoor street food venue based on Seven Dials in London. Coming in summer.
Till Next Time
Zena Leech -Calton The Foodie Manual 5
The Foodie Manual
Contents Issue 1 March 2022 23
EVERY ISSUE 03 Editor’s Welcome Letter 04 What’s On & News 05 Norwich Foodie News 10 Ask the Expert 15 In Season
43 What we’re reading
On The Cover •
Gluten Free Lemon Meringue Pie page 30
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4 ways to cook Lamb gluten free page 44
•
How long is a piece string V’s how hot is a chili page 61
Books we’re reading page 43
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Recipes
35
09 Quick Chicken Bake 09 Carrots & Parsnips in Maple Syrup Sauce 18 Spiced Baked Sardines 22 Citrus Fruit Cups 23 Broccoli Quiche
24 Leeks in Cheese Sauce 26 Chocolate and Pear Pudding
42
27 Quick & Easy Bread and Butter Pudding 28 Gluten Free Lemon Meringue Pie 34 Welsh Breakfast 35 Prawn Beef Burger
36 Peachini 38 Chicken and Prawn Balti 40 Steak and Prawns with a Broccoli and Tomato Salad 42 Rhubarb Relish 46 Marinated Lamb Steaks with Spring Onion & Pepper Stir Fry
56
50 Lamb Burgers with Garlic and Mint 51Spicy Lamb Casserole 52 Homemade Lamb Shepperd's Pie 53 Tuscan Bean Soup 54 Homemade Chili Oil 56 Cook Hot X Buns with your mini foodies
Extras 12 New Data Shows Food Insecurity Major Challenge to Levelling Up Agenda
59 Iced Fairy Cakes The Foodie Manual 7
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What’s Inside After School Quick Chicken Bake P.30
Ingredients 4 chicken fillets frozen 4 Carrots 1 punnet of mushrooms 2 onions 1 chicken stock 1 teaspoon Olive Oil BBQ Seasoning Balsamic Vinegar
Method
P.22
Pre- Heat oven to 150C Roughly chop mushrooms and line a glass dish with them, peel and chop carrots and onions and add to the dish, next add chicken, make up one mug of chicken stock add olive oil and pour over ingredients, season and drizzle balsamic vinegar cook in an oven at 150C for one hour.
Carrots & Parsnips in Maple Syrup Sauce. Ingredients
P.52
4 Carrots 4 Parsnips 3/4 cup maple syrup 1/4 cup Lemon Juice 2 tablespoons of Brown Sugar 1/4 cup Water 1/2 tablespoons Garlic 2 tablespoons of Worcester Sauce Zest from 1 lemon 1/2 teaspoon of salt 1/2 teaspoon of coriander optional
Method
P.38
Peel and chop carrots and parsnips and parboil for 10 minutes To make sauce add all ingredients to a saucepan and simmer for 15 minutes till mixture thickens then remove from cooker and cool slightly before using,Place carrots and parsnips in a dish, cover with sauce and cook in oven at 180C for 15-20 minutes and serve. The Foodie Manual 9
ASK THE EXPERTS
Here at The Foodie Manual, we love to engage with readers and give you the information you’re looking for. Do you have a burning cooking question? What at you struggling with in your foodie life, between Melissa Compton and Zena-Leech-Calton we have over 50 years of experience so send your questions to askanexpert@thefoodiemanual.com and we’ll get them answered for you in our next issue! We have created an ask the expert section so please send me in your questions for me to answer. Like can you freeze cheese - why yes you can, but use it for cooking rather than a cheese board because the freezing process will alter the structure. Make sure it’s well wrapped though and best frozen for no longer than 3 months. Hello - I’m Zena a Cookery tutor and food writer with a life long passion for food. I studied catering in Norwich, after working a stint in a local hotel I then moved to London to work as a chef - I also studied patisserie at Westminster College before moving back to Norfolk to work as a cookery tutor.
Melissa Compton says: Hi, I’m Melissa the home cook on the team, I’m 46 from Coventry in the West Midlands but living in Swansea, Wales. From a young age I have always had an interest in cooking and food in general, my mother was a cook, so food was always a big theme in our family growing up. I started out with fairy the usual cakes and the kids recipes, but always had a habit of diving towards to ambitious teaching myself how to make choux pastry, traditional baked cheesecakes I had a passion towards the sweets and desserts. I started cooking gluten-free about 20 years ago when my son went on a gluten free diet. I love experimenting and making traditional dishes gluten free.
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The Foodie Manual We want to hear your voice! And win a £10 voucher The Foodie Manual is a magazine built around our readers, we put you at the heart of all we do, having previously delivered food content for over two year via tips, recipes, reviews, and features. Now we want to know your opinions about food , what do you eat, cook, and think about food 2022 . We use your answers to ensure our content delivers so tell us how often you eat out, do you have food photos on your camera rool, what would you like to see more off in the magazine. Talk to us we’re listening fill out our survey at: https://bit.ly/3JCGGD1
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New data shows food insecurity major challenge to levelling up agenda
New data released by the Food Foundation shows continued rise in food insecurity across the UK. Compared with July 2021 the figure has risen from 7.3% of UK households to 8.8% (4.7 million adults) in the past month. • 3.6% (1 million) adults reported that they or someone in their household have had to go a whole day without eating in the past month because they couldn’t afford or access food.
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The Food Foundation calls on Government to make food insecurity central to the levelling up agenda.
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People who are limited a lot by disability are approximately 5 times more likely to be food insecure (in the past six months) than people who aren’t living with a disability.
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The cost of living crisis has meant that 62% of households have experienced higher energy bills this winter and prices are set to rise further in April (to be announced this weekend). People on Universal Credit are 5 times more likely to have experienced food insecurity the past six months.
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Food insecurity and the cost of living New data released by The Food Foundation reports that 8.8% of households (4.7 million adults) have experienced food insecurity in the past month. This has increased from 7.3% in July 2021. 3.6% (1 million adults) reported that they or someone in their household has had to go a whole day without eating in the past month because they couldn’t afford or access food (up from 2.6% in July). This clearly shows that soaring energy and food prices, along with the removal of the £20 uplift to Universal Credit are having a devastating impact on millions of people across the UK. 62% of households have experienced higher energy bills; and 16% of UK households have had to cut back on the quality or quantity of food to afford other essentials (e.g. energy bills). Meanwhile 59% of households are worried that increased energy prices will mean they have less money to afford enough food for themselves/their family. The British Retail Consortium have also warned that prices will continue to rise and at a faster rate than last year ( https:// brc.org.uk)
Children’s food insecurity There is also a significant rise in the number of households with children experiencing food insecurity in the past month from 12.1% up from 11.0% in July 2021. This represents a total of 2 million children who live in households that do not have access to a healthy and affordable diet which puts them at high risk of suffering from diet related diseases, poor child growth and shorter lives.
Parents are also more worried about feeding their children school lunches now than they were in August 2020. 4.9% of parents with children aged 8 to 16 in the household who are not registered for Free School Meals are worried their children will have to go without lunch some days because they cannot afford school meals/packed lunched compared with 1.1% in August 2020.
Levelling up The Food Foundation are calling on Government to make tackling food insecurity central to the levelling up agenda.
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Anna Taylor, Executive Director of The Food Foundation said:
"The Levelling Up white paper commits to boosting productivity, pay and job security but does not commit to reducing food insecurity rates. Food insecurity is a vital measure if we are to monitor severe material deprivation. It contributes not only to health inequalities and life expectancy, but also social wellbeing. If the Government wants to really get to grips with the issue, a comprehensive approach to levelling-up must tackle food insecurity head on.
“There is little doubt that the cost of living crisis is putting is very real pressure on the ability of many to afford a healthy diet and is set to widen health inequalities further unless the Government acts now. The full Food Foundation response to the Levelling-up White paper can be viewed at https://foodfoundation.org.uk/news/food -must-be-central-levelling-agenda
At risk groups The data also shows worrying trends and identifies groups who are most at risk of food poverty as food prices rise. People limited a lot by disabilities are 5 times more at risk than people not limited by disabilities (31.1% vs 6.4%).
Kamran Mallick, CEO of Disability Rights UK said:
"The
rapid escalation in Disabled people experiencing food poverty is truly shocking. It is
the Disabled people facing the biggest barriers to independence and inclusion that are in
the worst situation, how can this possibly be acceptable? With rising energy bills, increasing inflation and benefits pegged at a horrendously low level, millions of Disabled people are living in conditions comparable to the nineteenth century work house." Another major concern highlighted by the latest data is that people who are currently on Universal Credit are 5 times more likely to be food insecure in the past six months than people not on Universal credit. This shows that it is vital that Government moves to ensure that benefits are linked to the cost of a healthy diet and extends schemes such as Healthy Start and Free School Meals so they benefit all children in food insecure households.
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In Season: March GREAT RECIPES USING IN SEASON INGREDIENTS FOR SUSTAINABLE EATING
GRILLED SARDINES, p28 Enjoy these versatile little fishes with a kick.
3 WAYS TO ENJOY IN SEASON FRUIT AND VEGGIES, p30 Tasty ways to enjoy Cabbage, Avocado, Broccoli, and citrus fruit
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Sardines are oily fish costing very little and packed with flavour. One oily fish is recommended a week because of the essential omega 3 a type of polyunsaturated fatty acid that helps reduce the risk of heart disease. They arrive at the fishmongers little silvery bluefish, some people like cooking them un-gutted adding extra flavour to the flesh. Tinned sardines contain edible bones a rich source of calcium. The tiny bones in fresh sardines can also be consumed – but be careful of the bigger ones on the bigger fish. Fresh sardines are hugely popular in Spain and Portugal where they grill or B.B.Q them. Sardines can take on robust spices so alternatively try dusting them with Chermoula (North African), Cajun (South American) or Five Spice (Chinese) before grilling. The Foodie Manual 17
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Baked Spiced Sardines (4) 12-16 whole, gutted-sardines (3-4 per portion)
Marinating Paste Ingredients 2 tablespoons olive oil 1 lemon juice and zest 1 teaspoon smoked paprika 1 teaspoon cayenne (optional) 2 tablespoon flat parsley - chopped 1 tablespoon sundried tomato paste*
1/2 red chili -de-seeded-chopped
Seasoning Method Preheated the oven Gas 6 / 210*c or grill or B.B.Q. Score the sardines with 3-4 slits down the body (remove the head and tail if you like). Mix all the ingredients for the paste together and rub in to the fish, outside and in. Leave to marinate for 15 - 20 minutes. Bake, Grill or B.B.Q for 12- 18 minutes, turning until golden and the flesh is firm. *To make your own sundried tomato paste simply whiz up or finely chop sundried tomatoes in a little of the olive oil marinade.
What else can you do with Sardines? Stuff whole gutted sardines with a spiced breadcrumb stuffing and bake until cooked. Sandwich skin side up 2 de-boned flattened sardines together with a paste or stuffing and grill on both sides until the skin is blistering and golden. Marinate fillets in lemon and parsley and panfry in hot olive oil for a few minutes on each side. Brush whole gutted and de-headed sardines with Piri Piri and B.B.Q on both sides until firm. Recipe by Zena Leech-Calton © Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food www.lovenorwichfood.co.uk
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What’s in season? In Season: March Asparagus, Avocado, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Leeks, Mushrooms, Parsnips, Peas, Radishes, Sweet Potatoes, Beetroot,
Cod, Sardines, Sole, Tuna
Citrus Fruit
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Citrus fruit Cups This refreshing way to use your citrus fruit, makes the ideal breakfast or light dessert, full of flavour, healthy and quick and simple to put together.
Ingredients
½ grapefruit (the flesh) ½ kiwi ½ orange 3 strawberries 5-6 blueberries Fresh Orange Juice for Pouring Decorate with mint leaves
Method Take a clean glass or bowl, peel, chop or prepare fruit as necessary, Next start with the grapefruit and layer the fruit in a glass grapefruit, orange, kiwi, strawberries, blueberries, pour over a small amount of orange juice and decorate if desired.
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Broccoli Quiche One of our favourite things to do with broccoli and to make a quick quiche, it adds so much flavour, is great for a small lunch or for parties, maybe with some chips!
Ingredients 1 portion of shortcrust pastry (enough to line a 25cm dish/tin 25g butter ½ head of broccoli 3 large eggs 100ml double cream (you can use milk instead) 100ml milk 140g Cheese 1/2 small onion (chopped) Paprika, salt, black pepper to season
Method Melt the better in a frying pan, and cook the broccoli and onions with a sprinkle of paprika until the onions reach a golden brown colour and set aside. Preheat oven to 180C Line a 25cm dish/tart tin with butter and flour and then roll out the pastry till it’s 2cm thick and add to tin, with a fork pierce the pastry in several places and place the dish in the oven to cook for 20 minutes or until firm to touch. In a bowl mix the cream, milk eggs and ¼ teaspoon of paprika, a pinch of salt and black pepper, when well combined add cheese and gently stir. Add broccoli and onions to the pastry dish and pour the wet ingredients mix (milk, eggs, cream, cheese) till the dish is ¾ full. Cook in the oven for 40 minutes or till golden brown Serve and enjoy! Note: using cream will result in a fluffier quiche. The Foodie Manual 23
Leeks in Cheese Sauce, With St David’s Day on the horizon, how could we not mention leeks in cheese sauce, this delicious dish is great as a starter or a side dish. But it really is perfect as a side for your Sunday dinner.
Ingredients 3 medium leeks (trimmed, washed, and chopped) 50g butter 50g plain flour 100g grated cheddar 500ml milk 1tsp mustard Paprika to season
Method Steam the leeks for 6-8 minutes or till soft Preheat the oven to 180C While the leeks are cooking, Heat the butter and flour together in a saucepan, stirring until it forms a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the cheddar, the mustard and some paprika to season Place leeks into a greased glass dish, cover with the wet ingredients mixture, and bake in the oven for 20 minutes or till golden and crisp on the top. The Foodie Manual 24
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Sweet Comforts Chocolate & Pear Pudding This delicious pudding has a great mix of textures and flavour and goes great with custard or ice cream for that after-dinner treat. Although I made this gluten-free it works just as well with regular flour too.
Ingredients: 60g butter 75g sugar 2 large eggs 11/2 teaspoons of vanilla extract/vanilla essence 2 tablespoons of cocoa powder 75g flour (Gluten-Free Plain) ½ teaspoon of baking powder 2 pears peeled and sliced
Method Preheat the oven to 180C, and grease a glass dish Line the dish with the pears Cream the sugar and butter together, then add the rest of the ingredients and mix well Pour the mixture over the pears, then using a spoon smooth the top of the mixture till its even. Bake in the oven for 30 minutes, or till done.
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Quick and Easy Bread and Butter Pudding This alternative version of the family classic pudding can be cooked up in a hurry and is great on cold nights full of flavours and creamy deliciousness.
Ingredients 6 slices of bread Butter for spreading on bread Strawberry Jam/ Marmalade or chocolate spread for spreading 600ml of custard 1 tablespoon of cinnamon
Method Preheat the oven to 180c, then grease a glass or ceramic dish Spread butter and jam over the 6 slices of bread be generous with the jam, Cut the bread into small triangles and layer in the dish, if you want to add fruit, add to the dish Pour the custard over the bread ensuring it is all covered and sprinkle the cinnamon on top Bake in the oven for 20 minutes.
Variations: you can add fruit to the dish try dried fruit, bananas or raspberries
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Gluten free Lemon Meringue Pie This classic dish makes a delicious ending to any meal, or simply a indulgent treat,
Ingredients For the Pastry 175g Gluten free plain flour 100g cold butter, cut in small pieces 1 tbsp icing sugar 1 egg yolk
For the filling 2 level tbsp cornflour 100g caster sugar 2 large lemons, zested 125ml fresh lemon juice (from 2-3 lemons) 1 small orange, juiced 85g butter, cut into pieces 3 egg yolks and 1 whole egg
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For the meringue 4 egg whites, room temperature 200g caster sugar 2 tsp cornflour
Method To make the pastry Put the plain flour, butter, icing sugar, egg yolk and 1 tbsp cold water into a food processor. Pulse until the mix starts to bind. Place the pastry onto a lightly floured surface, knead together until smooth, then roll out and line a 23 x 2.5cm fluted flan tin. Trim and neaten the edges with a dinner knife. Press the rich pastry into the flutes. Prick the base with a fork, line with greaseproof paper, and chill in the fridge for 30 mins Preheat the oven to 180C. Cook the pastry case for 15 mins, then remove the paper and cook a further 5-8 mins until the pastry is pale golden and cooked. Set aside.
To make the filling While the pastry bakes, you can prepare the filling Mix the cornflour, caster sugar and lemon zest in a saucepan. stir in the lemon juice gradually. Make the orange juice up to 200ml with water and add slowly, Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks and the whole egg together, stir into the pan and return to a medium heat.
Keep stirring, until the mixture thickens and coats the back of a spoon. Make sure it doesn’t curdle. Take off the heat and set aside while you make the meringue.
To make the meringue Put the egg whites in a large bowl. Whisk to soft peaks, with a hand mixer on slow then add 100g of the caster sugar a spoonful at a time, whisking between each spoonful. Whisk in the cornflour, then add the remaining 100g of sugar as before until smooth and thick.
To Finish Pour the filling into the pastry case. Immediately put spoonful’s of meringue around the edge of the filling (if you start in the middle, the meringue may sink), then spread so it covers the filling just catching the pastry edge. Put the rest into the centre, and spread so it touches the surface of the filling. Place in the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit for 30 mins-1 hr before slicing.
Recipe by Melissa Belinda-Ann Compton Melissa Compton is the author of Breaking Down the Castle Walls and Love Legacies, creator and editor of Games Trident, an entertainment magazine for gamers and The Foodie Manual. Melissa holds a BA Hons in English and Media and a diploma in Nutrition
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The Isle of Barra Distillers Club Isle of Barra,
Isle of Barra Distillers is delighted to announce the launch of the Isle of Barra Distillers Club, where whisky enthusiasts from around the world can now join the distillery family and become an important part of its growth and journey for years to come. During the month of January, the exclusive price for a membership is £550.00. This early buy in offer is only available for a limited time and the price will rise as the project grows. The Isle of Barra Distillers Club rewards include:
• • • • •
1 bottle of Isle of Barra whisky per year for five years at the point of the first release Complimentary tours for two for life 10% discount for the first 10 years Photo print of the Isle of Barra Pre-sale of any future releases and first access
Each £550.00 membership also includes a limited-edition single cask bottle of 10 year old Blair Athol, hand bottled by the Isle of Barra Distillers with only 417 bottles available. By purchasing a membership you will not only own a piece a history, but be welcomed as an integral part of the of Isle of Barra Distillery story; a company dedicated to creating a future for not just families living on Barra today, but for generations to come. Club Memberships are available to purchase from www.isleofbarradistillers.com.
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Seafood & Meat Cookbook Focus The Foodie Manual 32
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Welsh Breakfast
This traditional Welsh breakfast includes cockles and laverbread, both of which are regularly produced on the Welsh coast, cockles are often sold cooked in Wales. Laverbread is a edible seaweed found on the Welsh coastline. This breakfast is filling and indulgent, and keep you going for most of the day.
Ingredients: 2 rashers of bacon
1 egg 150g Laverbread 150g cockles (cooked)
Method Cook bacon and eggs (any other items such as sausage as you please, save bacon fat for laverbread and cockles) For the Laverbread there are two methods you can season with pepper and lightly fry in the bacon fat (pictured above) or mix 25g oats to the laverbread with pepper form into patties (this is called Laverbread cake) and fry lightly for 2-3 minutes. Warm the cockles by gently frying for 1-2 minutes over a medium heat.
Variation: I also add 2 sausages, beans and toast to complete this breakfast and stay full all day.
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Prawn Beefburger
The ultimate beachside snack, quite simply why wouldn't you put prawns on your burger?
Ingredients
1oog prawns Garlic butter to cook in 1 small onion finely chopped 500g beef mince (good Quality) 1 tbsp of Olive Oil 1 egg Salt and black pepper to season 4 burger buns or brioche buns Salad and condiments to serve Flour for dusting
Method Whisk the egg Season the mince with some salt and black pepper, add the onion, and egg to a bowl and mix together. Divide the mixture into four and roll into balls (tennis ball size) On a flour-dusted surface flatten the balls into patties 3-4cm thick make sure they are all of an equal thickness, and place in the fridge for 30 mins. Remove burgers from the fridge and fry over medium heat in the olive oil for 5-6 minutes depending on if you like them pink in the middle if not add an extra minute each side Next, fry the prawns in the butter for 3-4 minutes till cooked thoroughly You’re now ready to assemble your burger, adding a salad to the burger rolls, then the burger and prawns, Enjoy! The Foodie Manual 35
Peachini Delicious and refreshing, this light cocktail is the perfect start to any evening or for those just craving a bit of summer in their lives!
Ingredients 2 peaches (stoned) 2 teaspoons Lemon Juice ½ teaspoon sugar Processco enough for two glasses
Method Blitz the peaches, lemon juice and sugar in a blender divide the mixture between two flute glasses, then add prosecco fill glasses to the top and enjoy!
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Chicken and Prawn Balti
This dish oozes with flavours and is the ultimate winter comfort food or fakeaway, the perfect medley of meat and fish with plenty of spices to add a perfect aroma
Ingredients 4 Chicken fillets 200g prawns Butter for cooking For the sauce 1 TBSP of Olive Oil 1 Onion ½ TSP Mustard ¼ Teaspoon of Cinnamon 3 medium Tomatoes 5 Garlic cloves ½ TBSP Ginger ¼ teaspoon of Cardomen 1 TBSP of coriander 1 teaspoon of Turmeric 1 red chilli 1 teaspoon of Garam Masala 2 teaspoons Cumin ½ lemon freshly juiced ½ red pepper ½ green pepper 1 Tablespoon of Tomato Puree ½ teaspoon of paprika The Foodie Manual 38
Method Add red chilli, coriander powder, turmeric powder, garam masala, mustard, cinnamon and cumin powder in frying pan/wok heat over medium heat till a nice aroma comes. Next add onions, peppers, ginger and garlic (finely chopped or crushed) and saute for a few minutes. Next, add tomatoes and 1 cup of water, and bring to a boil. Add salt, black pepper, cardamom, and lemon juice bring to the boil stirring continuously till the sauce becomes thick Turn off heat, cover and allow to cool. Blitz the sauce in a blender for a few seconds till smooth Set sauce aside while you prepare the chicken and prawns Chop the chicken fillet into chunks, and prepare prawns (unless brought prepared) Melt a little butter into a frying pan, before adding the chicken seal the chicken on all sides cook till golden, add the prawns for 2-3 minutes. Transfer to a dish and cover with the balti sauce, cook in the oven at 180c for 30 minutes And Enjoy!
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Steak and Prawns with a broccoli and Tomato salad Surf n Turf it’s the ultimate in indulgent meals and when cooked to perfection can be the best comfort food, the recipe takes the classic and teams it up with a salad made from greens, broccoli and tomatoes to give it a healthy twist
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Ingredients For the prawns 335g Large tiger prawns 1/4 cup of butter 1 tablespoon of Olive oil 3 cloves of garlic 1 lime
For the steak 4 Sirloin steaks 50g butter 1 tablespoon of olive oil 1 teaspoon of balsamic vinegar 1 beef oxo cube
For the salad 1 head of broccoli 200g cherry tomatoes 1 bunch of salad greens Sea salt and black pepper to season
Method Firstly steam the broccoli for 6-7 minutes in a steamer then set aside To cook the steak add the olive oil, steaks and balsamic vinegar to a frying pan, crumble the oxo cube over the steak and cook for 5-6 minutes over a medium heat once browned add butter to keep steak moist. To cook the prawns, Prepare prawns (or buy prepared prawns), mix butter, oil together Crush garlic and add to butter mixture add to a frying pan and cook for 2 minutes add prawns and cook for a further 3-4 minutes, finally add the juice of the lime before serving Mix the broccoli, tomatoes, and salad greens together and toss salad and season with salt and pepper. Plate up the steak prawns and salad and serve. The Foodie Manual 41
Rhubarb Relish The first of the forced English Rhubarb is here – so spring is on its way. Forcing Rhubarb was discovered accidentally in the 1800s. Growing Rhubarb in the dark makes it sprout earlier, it grows a lovely pink colour and tastes better too. Rhubarb is technically a fruit or an edible stem but remember the leaves are poisonous - So don’t compost them. Rhubarb needs the addition of something sweet as the taste is very tart making it perfect for chutney or relish. How English is Rhubarb? well very! - Wakefield where my husband is from has a yearly Rhubarb Festival but it is said its origin may be from Russia or even China.
Rhubarb Relish (makes 2 jam jars full) Ingredients 350 g / approx 3 stalks- Rhubarb – chopped small 350 g light brown sugar 350 g / 2 large onions – chopped small 250 ml red wine vinegar 1 tablespoon Norfolk Honey 1/2 teaspoon each of ground cinnamon, ginger and all spice 1/4 teaspoon each of ground cloves (6 no.) and black pepper
Method Add all the ingredients into a large thick-bottomed saucepan. Bring to the boil and then reduce down to a rapid simmer for approx. 30 minutes, stirring occasionally until thickened and chutnified* (the rhubarb will break down to a smooth chutney) Cool slightly before transferring into sterilized jars. Store in the fridge until needed.
Rhubarb relish works perfectly with smoked fish although I like mine with Mrs.Temples Walsingham or her new Wells Alpine cheese and a few crackers. *Chutnified as you may have worked out is a made up name, I was teaching a Christmas Edible Gifts course and needed to use a name for describing when the Prune and Date Chutney was ready, when it got to the thick and sticky stage, just before it sticks to the bottom, catches and burns! Hence Chutnified = when it’s ready. Tip - Try roasting 3 – 4 cm chunks of Rhubarb in the oven, drizzled with a little apple juice and maple syrup, bake for 20 minutes and serve with cinnamon-infused Greek Yogurt – for a healthier dessert.
Recipe by Zena Leech-Calton ©
Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food www.lovenorwichfood.co.uk
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What we’re reading... Indulgent Eats At Home by Instagram’s Jen Balisi From Jen Balisi, creator of the unparalleled Indulgent Eats brand, comes an over-the-top collection of tantalizing recipes. With this incredible cookbook, unlock a whole new world of awesome flavors inspired by the most viral food discoveries from Jen’s travels around the globe.Indulgent Eats at Home is all about savoring the foods you desire most. So come one, come all and make sure you come HUNGRY as you dive into everything this indulgent cookbook has to offer. Available at amazon.co.uk
Joe Wicks Feel Good Food He’s back with a mission to help families everywhere eat better. Because eating well should be easy – for everyone. What we eat each day has a huge impact on how we feel. Available from amazon.co.uk Release date 17 March 2022 Price £10.00
Grow Your Own Medicine By Ava Green & Kate Bensinger, et al Ava Green takes her five decades of experience as a home apothecary and gives you the perfect guide for all beginner medicinal herb growers.
Available from amazon.co.uk
Price: £21.99 The Foodie Manual 43
LAMB New ways to enjoy Lamb if your Gluten Free
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Marinated Lamb Steaks with Spring Onion & Pepper Stir-Fry. Seasonal Spring Lamb is at its succulent best in April full of earthy flavour. Lamb legs make a first-rate roasting joint but also cut well into steaks, great for the B.B.Q or just whack them in a char-grill pan brushed with a little rosemary oil. Lamb tastes it best-cooked “medium rare” but unlike beef can taste pretty delicious cooked “well done” too. Cheaper cuts like Lamb shoulder enhanced by a bone and a good measure of fat work well as a tasty slow-cooked braising dish. While lamb chops are perfect for grilling rendering the fat golden and crispy. Lamb mince is a great substitute for any recipe containing beef mince. While both minces mixed together to make a delightful combination. Slam in the British Lamb!
Marinated Lamb Steaks with Garden Herbs (2) 2 lamb steaks (ask the butcher to cut 2 bone-in 200 g / 8 oz steaks cut from the leg)
Ingredients Marinade 1 tablespoon chopped parsley 1 tablespoon chopped fennel (herb) or chives 1/2 tablespoon chopped mint 1 tablespoon olive oil 1/2 fresh lemon or lime juice (or 1/2 tablespoon white wine vinegar) pinch or a few twists of black pepper
Method Simply mix all the ingredients for the marinade together and pour over the lamb steaks. Leave for a minimum of 30 minutes or preferably overnight. Heat a grill, char-grill or B.B.Q and cook the Lamb on both sides for 3 – 4 minutes or a few minutes more for a well-done steak
Recipe by Zena Leech-Calton © Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food www.lovenorwichfood.co.uk The Foodie Manual 47
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Spring Onion and Pepper Stir-Fry 2 tablespoon olive oil 1 bunch spring onions – 3 – 4 cm chopped 1 red pepper – sliced 1 yellow pepper – sliced 1 teaspoon tamari* or light soya sauce
While the Lamb is cooking - - Heat the oil in a wok or frying pan.
Stir-fry the peppers for a minute to soften Add the spring onions and fry for a further two to three minutes until both the vegetables are cooked but with a little bite! Add the tamari and serve with the grilled Lamb. Tip - Try this stir-fry with fennel, English Fennel comes into season next month. It bakes; grills or fry’s well and has a lovely aniseed flavour the perfect accompaniment to lamb. Tamari – is a gluten-free soya sauce with a great taste. Light soya sauce (higher in salt) has a milder flavour and lighter colour than dark soya sauce (higher in sugar). Light Soya is best for stir-fry’s, marinades and dressings while dark soya is better used in stocks, dark marinades and sauces because of its rich flavour and deep colour. There is also a low salt soya sauce available.
Recipe by Zena Leech-Calton Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food www.lovenorwichfood.co.uk The Foodie Manual 49
Lamb Burgers with Garlic and Mint Make your own delicious lamb burgers with this tempting recipe, oozing with flavour and a more delicate taste than your average beef burger whether you're looking to use up that lamb mince in the fridge or just fancy a change.
Ingredients 1 kg lamb mince 4 tsp of mint (finely Chopped) 2 cloves of Garlic ½ teaspoon of black peppercorns A pinch of sea salt A little plain flour for dusting Olive oil for frying
Method Crush the garlic, mint, peppercorns and salt into a paste with a pestle and mortar Mix the paste into the lamb and mould into 8 balls. On a dusted surface flatten the balls into patties of 3-5 cm thick Fry the burgers for over a medium heat in olive oil for 6 minutes To store patties for freezing wrap in layers of cling film, these will last for up to 3 months in the freezer.
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Spicy Lamb Casserole This dish packs a powerful kick, what started as a west Indian sauce for rice that was later adapted to become the ultimate comfort food for those who love their spicy dishes, great served with rice and bread.
Ingredients 750g diced lamb 4 medium tomatoes 1 green pepper (deseeded and chopped) 1 red pepper (deseeded and chopped) 1 red chilli (deseeded and chopped) 1 green chilli (deseeded and chopped) ½ teaspoon of turmeric ½ teaspoon paprika ½ teaspoon cumin 2 tablespoons tomato Puree 2 medium onions (chopped) 1 tin of chopped tomatoes 1 clove of garlic (chopped) 1 tablespoon of Enconda Original hot jamaican sauce 4 carrots Olive oil for frying ¾ pint of lamb stock
Method In a frying pan heat a little olive oil, add garlic, onions, chilli’s, peppers, turmeric, paprika, cumin till an aroma starts to form, Transfer to a saucepan and add tomato puree, hot jamaican sauce, chopped tomatoes, Quarter tomatoes and stir well simmer for 20 minutes Meanwhile, peel and chop carrots and par boil in a saucepan. Brown the lamb in a little olive oil in a frying pan, then make up lamb stock. Drain carrots then add lamb, sauce, stock, and carrots to a casserole dish stirring well. Cover with foil and place in the oven for 1 hour The Foodie Manual 51
Lamb Shepherd's Pie Great for big family dinners, this recipe is best made gluten free, which is how it started, the dish easily feeds a family of 4 with generous serving.
Ingredients 900g Lamb Mince 200g of frozen mixed vegetables ( the kind that is cut into little cubes) 1 medium onion 2 tablespoons of flour 2 bay leaves 1 Lamb stock pot/oxo 1 clove of garlic 1 tsp of rosemary (not suitable for people with epilepsy) you can omit if necessary 250g potatoes Salt for cooking Salt and Pepper for seasoning 1 egg 50g butter A splash of milk
Method Season the mince with salt and pepper, then brown the mince in a frying pan, add in the chopped onion, garlic and rosemary and cook with the onions until golden brown, next add in flour and stir in. Make up the stock pot to packet instructions and then add to the mince, stir well, add bay leaves and transfer to a deep pan simmer for 20 minutes, Preheat the oven to 180C Transfer the mince to a deep dish, draining any spare liquid and removing the bay leaves. And set aside Boil the potatoes adding the cooking salt till soft, transfer to a bowl and add milk and butter and mash, whisk the egg and add the the mash and remash mixing in the egg mash potato should be creamy now, cover leave to cool for 20 mins Top the mince with the mash mixture and smooth over and place in the oven for 40 minutes. If you prefer instead of using milk, butter, and egg to make the mash you can use 3 generous tablespoons of mayonnaise. The Foodie Manual 52
Tuscan Bean Soup (Ribollita) March is an empty month for seasonal vegetables, the root vegetables are going out and the spring veggies aren’t quite there yet. The weather is neither here nor there and we’re left wondering what to cook well this recipe bridges all the gaps. Serve with a ripped off chunk of your Bakers Best and spice it up with some homemade chilli oil. This traditional peasant-style soup is from Tuscany in the centre of Italy, every local will have his or her own version but it always contains a good portion of seasonal vegetables and beans in a thin herby stock-based broth.
Tuscan Bean Soup (4) Ingredients 1 tablespoon olive oil 1 onion or 4 shallots – finely chopped 2 cloves garlic - crushed 4 rashes thick bacon or pancetta – small diced 1 stick celery – small diced 1 (150 g) potato - peeled and small diced 1 tin / approx. 230 g cannellini beans – drained and washed 1000 ml / 3/4 pint chicken or vegetable stock* 1 teaspoon fresh thyme – chopped
1 teaspoon fresh oregano – chopped 1 teaspoon flat parsley – chopped (optional) The Foodie Manual 53
Method •
Heat the oil in a large saucepan.
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Add the onions and bacon cooking until soft and the bacon has released some of its fat.
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Stir in the garlic, celery and potatoes cooking for a few minutes, stirring to blend all the flavours together.
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Add the beans and stock.
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Bring to the boil and simmer for 12-15 minutes (no lid).
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Skim of any scum (greyish throffy stuff).
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Stir in the fresh chopped herbs.
Check the potatoes are cooked, season and serve. *For a tomato version add a tin of chopped tomatoes and reduce the stock by 1/2 pint.
For convenience I’ve used tinned beans, to use dried beans soak overnight in cold water, rinse through and then simmer until tender. Drain and use. Don’t add salt during cooking as this makes them hard.
Home-made Chilli Oil 1 fresh red chilli, finely minced – spoon into a medium glass bottle and fill with virgin olive oil. Add a sprig of lemon thyme (optional) for added flavour. Pop on a lid, shake and leave for a day or two to infuse.
Recipe by Zena Leech-Calton © Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food www.lovenorwichfood.co.uk
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Foodie Kids
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Cooking Hot X Buns with the Children Get the children cooking this Easter. Over one hundred years ago at Easter time in this very county, street sellers would sell Hot X Buns – shouting Hot cross buns! Hot cross buns! One a penny two a penny - Hot cross buns If you have no daughters, give them to your sons! One a penny two a penny - Hot cross buns Freshly made ones are the best, hot from the oven or spread with real English butter or toasted for breakfast the next day. Go on have a go!!!
Hot Cross Buns (8 or 6 big un’s) Bun Mix – 1 sachet 6- 7 g dried yeast (or 20 g fresh) 125 ml warm (blood heat) milk 300 g plain flour 30 g butter 40 g caster sugar 1/2 egg (reserve the rest for the egg wash) 100 g dried mixed fruits few drops of liquid bun essence or tip teaspoon mixed spice
X-ing Mix 30 g flour 15 g butter – very soft 30 g / 2 tablespoons milk Generous pinch baking powder Pinch of salt
Egg Wash
1/2 beaten egg (reserved from above) 1 tablespoon milk pinch salt
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Bun Glaze – (optional) 2 tablespoons caster sugar 2 generous tablespoons milk
For the bun dough Mix the yeast in to the warm milk and set aside. Crumb the butter in to the flour, until well mixed. Add the sugar and egg along with enough yeasty milk to form a firm (non-sticky) dough ball. Knead for 8 minutes or so until soft, pliable, smooth and springy. (Tip – if you’ve kneaded for over 8 minutes by pushing away and folding back with the heel of your hands – then its ready) Place in a bowl and cover with a damp t-towel.
Leave in a warm place until risen to double its size. (Try an airing cupboard or a shelf above a warm oven approx. 3/4 – 1 hour) For the x-ing paste – While the bun dough is proving make the X-ing paste by whisking all the ingredients together to form a soft, smooth thick pipe-able paste. Cover with cling film and set aside, the mix needs time to rest. Making the Buns – Pre-heat the oven gas 7 / 230*c. Knock the dough down. Add the dried fruit and spice, pushing the fruit in to the dough with your hands. Making sure it’s evenly distributed and kneed for a further 3 minutes. Divide the mix in to in to 8, rolling each bun on a clean surface in the palm of your hands, until round and smooth topped. (Don’t worry if yours arnt very neat – they’ll do fine) Place spread out on to a greased tray. Leave to rise again in a warm place (not covered this time) until doubled. Mix the ingredients for the egg wash together and brush gently over the buns. Spoon the x-ing mix in to a piping bag with a small nozzle attached and mark each bun with a cross. Bake on the middle shelf for 12 – 15 minutes. Just before they are cooked bring the bun glaze to the boil, when the buns are cooked, remove them from the oven and brush on the hot glaze. Allow cooling on the tray slightly before removing.
Variations – It’s Easter and children love chocolate. Try replacing the mixed fruit with a mixture of raisins, chocolate chips, and a dash of vanilla – the chocolate will ooze!
Tip – Leftover stale ones make a lovely Easter Hot X Bread and Butter Pudding – glaze with hot English marmalade.
Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food www.lovenorwichfood.co.uk
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Iced Top Fairy Cakes
This delicious fairy cakes can be made gluten free or not, a quick and easy recipe to make with the kids in our house they are a Saturday morning treat ideal for mummy to feet up with a cup of coffee too.
Ingredients 130g Gluten Free Flour 130g Sugar 60g Butter
For topping 130g Icing Sugar 1 Large Egg Water if needed
2 large eggs A dash milk Juice of 1 lemon 1 teaspoon of vanilla extract
Method Preheat oven to 180C, then cream the butter and sugar together in a bowl Mix in other ingredients adding one at a time, once mixture is ready place cake cases on a baking bun tray Spoon mixture into cases and cook from 20 mins or till golden. Remove from oven and cool, while you prepare the icing, place icing flour in clean bowl, add the egg white from one egg Mix the egg in icing should be thick like fondant add water if too thick one teaspoon at a time. Decorate the cooled cakes with icing using a teaspoon and leave to set Enjoy!
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Easter Colouring Page
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From our Kitchen to yours
How long is a piece of String? V How hot is a Chilli? The first one is simple – just measure it. I project managed my house here at Lodge Farm in the good old days of renovation and builders, sometimes that very same question would arise ‘how long is a piece of string’ in my little dyslexic brain I pondered for all of a minute and just came up with the very simple option of measuring it – for years’ people have been stumbled upon that ‘ye old piece of string’ and the answer was just sitting there in the tape measure.
However, a chilli is a vastly different thing – or is it! There are several factors to how hot is a chilli and its simply not as easy as measuring it, while a piece of sting only needs one friend i.e., a tape measure, we are surrounded by people who all have different opinions – and negative ones at that like ‘how long is a piece of string’! Factor One – there are over 2000 different chillies. Factor Two –all of them have different heat measurements on the Scoville’s scale. Factor Three – and it’s not necessarily the smaller the chilli the hotter it is – take a Habanero for instance, blow your head off plump medium one while the Ghost is a mini bell pepper looking monster of heat. The Foodie Manual 61
Factor Four – The top of the chilli is hotter than the tip not to mention leaving the seeds in will make it even hotter. Factor Five – The longer you leave it on the plant the hotter it gets.
Factor Six - different people measure heat differently, a Northerner would say ‘ay, up get us a Vindaloo’ while an old lady from Bournemouth would say a ‘Korma is too spicy’. Factor Seven – Dried & ground chilli gets hotter through time and then gets milder & stale if left for yonks - Factor Eight –Chefs have different opinions on heat, it’s very personal so what might be hot to him/her might not be hot enough to their diners – so a spicy hot three chilli on the menu marked dish is just an opinion of the maker! Factor Nine – Cultural spiciness, Thai’s love heat. I once collaborated with an Indian chef who couldn’t eat Thai because he considered it too hot, yet he drank ginger and chilli tea when he was coming down with a cold. I tame down my Thai recipes by 5 – 6 times just so its edible! The resident chilli in Thailand is a ridiculously hot little number and they use handfuls in most dishes garnished with yet more of them. While Middle Eastern cultures will use it liberally. Westerners are so varied in spice opinion we must have none, mild, medium and hot so we can gage our levels. So, as you can see it’s a mixed bag of spiciness we are having to deal with. A brief note on Scoville’s = A measurement of spicy pungency. This scale to chilli’s is your tape measure to string!
Bell pepper =0 Paprika & pimento – 100-1,000 Tabasco & Cayenne = 30,000-50,000 Habanero Scotch Bonnet = 100,000 – 350,000 Trinidad Scorpion Butch = 2,480,000 But to simplify it as we did with the string – - - How hot is a chilli - - simple TASTE IT, that really is the only way you can tell? Tip – yogurt or milk will cool your mouth down, hot drinks and beer etc. will simply wash the HEAT around your mouth more! Of course, like string by colour, thickness and quality you can gage a chilli on name, like a ‘Pablano’ = medium hot, but that still doesn’t tell you how hot it is for YOU.
ZeZena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food www.lovenorwichfood.co.uk The Foodie Manual 62
In Your April
Foodie Manual Innovative drinks & Vegan Food…
Inside This Month Introducing our award for innovative drinks ! Preparing your kitchen for going vegan. Exploring Birthday Cakes.
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