Food & Drink
Foodbank feeding nearly 2,000 people By Karen Bate A hunger-free future is the ambition of the Trussell Trust, which provides emergency food and dignified support from its 1,200 food bank centres to people locked in food poverty. Gillingham Foodbank supports people from Shaftesbury, Sturminster Newton, Stalbridge, Wincanton, Mere and the surrounding villages. Already this year the foodbank has seen almost a 100 per cent increase in people needing food parcels compared to the same time in 2020. In 2019, 1,038 adults and 603 children were fed with help from Gillingham Foodbank. Last year the charity distributed 31,565kg of food to 779 emergency referrals, helping feed 1,182 adults and 790 children for three days –
an increase of 331 people and 6.4 tonnes of food. One couple were forced to turn to Gillingham Foodbank after their work in the hospitality sector dried up with following the first lockdown. “Our first step was to reassure them that they had come to the right place and that it was a privilege to help them,” said a Gillingham Foodbank spokesman. “Not only were we were able to give them a generous amount of nonperishable food to feed their family for the next few days, but recent funding enabled us to provide a voucher for them to spend at the local butcher. After further chatting they revealed that they had been unable to heat their home for the last week. This funding enabled us to put money on their meter. We gave them assurance that they could return for more help if they
from the communities, volunteers and generous donations. The spokesman said: “So please do remember the foodbank as you do your weekly shop. Most of our supermarkets in the Blackmore Vale and surrounding areas have food donation points near to the checkouts.” If you would like to find out more about the work of Gillingham Food Bank go to gillingham.foodbank.org.uk/lo cations or email info@ gillingham.foodbank.org.uk
needed it and they felt could face the future. Armed also with a ‘bonus extra’ hamper of Christmas goodies, they left us with ENFORD FARM SHOP smiles on their faces.” Home reared Lamb, along with locally produced meat, veg, fruit, deli & game Feeding Follow us on Facebook for all of our latest deals people in & offers including weekly meat pack deals crisis would Half lamb £65 be Open All day, everyday outside shop impossible Fri, Sat Farm Shop Open 8.30am-5pm also Arts & display without the Durweston, near Blandford support
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The surprising benefts of parsnips and celeriac Rebecca Vincent is a Wincanton nutritionist
In February we are lucky to have a bounty of produce available to us, and today we are going to celebrate celeriac and parsnips! This recipe makes a lovely brunch or side for a main meal. Parsnips are a firm winter favourite and boast high levels of vitamin C, many minerals as well as good levels of many B vitamins. Just one cup of cooked parsnips has 23% of the recommended daily intake of folic acid. Celeriac is a very underrated, slightly oddlooking vegetable with great levels of vitamins B6, C and K, potassium, and manganese. It is a great low carb potato alternative for those watching their carbohydrate intake and makes lovely mash, chips and 26
rosti! Celeriac and parsnips are both good sources of fibre, the government recommends we each consume 30g of fibre per day and yet the average daily intake in the UK is just 18g. This recipe will provide you with nearly 8g per portion helping to bolster your intake. Celeriac and Parsnip Rosti (serves 2) 1/2 medium celeriac (peeled
and grated) 1 medium parsnip (grated) 1 heaped tbsp flour (white, wholemeal or gf) 2 large eggs ground black pepper 1 tbsp olive oil to fry To serve: poached/boiled egg and fresh chives N.B. These rosti are lovely plain but very versatile so can be seasoned or spiced however you like, smoked paprika and
oregano, chilli and coriander or fennel seed and rosemary are all lovely additions. Mix together all the ingredients except the oil, ensuring the flour and egg coat the grated vegetables evenly. Heat a large frying pan on a medium high heat and add the oil. When up to temperature divide the celeriac and parsnip mixture into 4 piles in the pan, flatten with a spatula or fish slice into rounds. Fry for a couple of minutes until golden brown on the bottom, then flip. Fry for another couple of minutes until the second side is golden. Serve 2 per person with an egg and a sprinkle of chopped fresh chives. n Rebecca Vincent BSc BANT registered nutritionist rebeccavincentnutrition.co.uk
