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 needed it and they felt could face the future. Armed also with a ‘bonus extra’ hamper of Christmas goodies, they left us with smiles on their faces.” Feeding people in crisis would be impossible without the support

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

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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 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

Cooking...

with Mrs Simkins

Thyme and Honey Infusion

Although usually thought of as a culinary herb, thyme has another important role to play: as a medicinal herb, it’s a wonderful healer –excellent for easing coughs (especially those annoyingly dry tickly ones) and soothing sore throats. It helps to relax the throat and has decongestant, antimicrobial, antibacterial and antiviral properties. Common thyme and lemon thyme are the best varieties for soothing drinks. First of all, make yourself a jar of thyme infused honey: see below – unless of course you have a jar of actual thyme honey from a gorgeous Greek island which would obviously be even better! The honey itself is fabulous on hot buttered toast or muffins and is well-worth making just for this alone. Thyme honey, from bees working mainly on thyme flowers, is fantastic stuff and very good for you. A close second in the health and taste stakes is standard flower honey infused with thyme. The Thyme Honey Ingredients 1x jar of clear honey (sizes vary) 1 x bushy sprig of thyme, taken from the tips of the branches, cut to fit inside the jar, washed and dried Method Pour the honey into a small heavy-bottomed pan: a milk pan or similar, and add the thyme. Bring to a gentle boil – it shouldn’t be furiously heaving. Remove from the heat. Pour into a sterilised jar together with the boiled sprig of thyme. Cover with the lid. It’s ready to use immediately but the flavour develops in intensity after a few days. Store, as with any honey, at room temperature.

Thyme and Honey Infusion Per cup 1 rounded spoonful of Greek thyme honey/homemade thyme infused honey Good squeeze of lemon juice Hot water Stir the honey into a cup of hot water with lemon juice to taste and drink warm. You might want a hot water bottle and a snuggly blanket as well if you are feeling really poorly!

Check out Mrs Simkins’ website for more recipes: MrsSimkins.co.uk twitter.com/MrsSimkinsCooks info@MrsSimkins.co.uk

Mum’s Kitchen...

Sticky Orange Cake This lovely moist cake makes an ideal dessert after a meal. It is easily rendered gluten free by using a gluten free flour, and is delicious served with crème fraiche.

Ingredients 2 tablespoons golden syrup 3 large oranges 225g (8oz) butter, softened 225g (8oz) caster sugar 3 medium eggs, lightly beaten 100g (3.5oz) plain flour or gluten-free flour, sifted 75g (3oz) polenta 1.5 tsp baking powder Icing sugar, optional, to dust

Method Preheat oven to 170 C (150 C Fan). Line a 20.5 cm (8in) tin with non-stick baking paper (a purchased cake tin liner is ideal) and measure golden syrup into the base of the lined tin. With a small serrated knife, cut peel and pith off two oranges. Cut peeled oranges into 5mm (quarter inch) thick slices, cutting across the segments. Discard any seeds. Arrange slices in base of tin over syrup. Zest and juice remaining orange and set aside. Put butter and caster sugar into a large bowl. Beat together until pale and fluffy. Gradually beat in eggs. Fold in flour, polenta, baking powder, reserved orange zest and juice. Spoon the mixture into the tin and gently level surface. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin 10 minutes, then put a large serving plate on top of the tin and invert. Lift off tin and peel off paper. If you like, dust the top of the cake with icing sugar and caramelise with a blow torch.

with Diana Holman