VERDEGRIS
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THE ART OF COMMUNITY
LET’S EAT!
A COMMUNITY COOKBOOK
EVERY RECIPE TELLS A STORY • EVERY RECIPE IS SPECIAL
LET’S EAT!
A COMMUNITY COOKBOOK Hello everyone and welcome to our community cookbook! Here at verd de gris we love to cook and to celebrate the heritage and culture of cooking. So we were delighted to be given the chance through the #NevereHungryAgain campaign to create a cookbook of recipes that mean something special to people here in Calderdale: a recipe passed down from a grandmother in rural Mirpur, a simple sponge cooked for a child’s birthday in Halifax. We have put together over 30 recipes that showcase the rich diversity of people who live in the borough: people born and bred in the hills and valleys of the Calder, and people who have made a home here and brought traditional recipes from all around the world. So many of us have become disconnected from where our food comes from, and in doing so, have lost touch with some important connections along the way: how to prepare and cook fresh food, the value of nutrition, how to sit down as a family or as a community and enjoy good food. So part of this book is about exploring our relationship with food: how happy it can make us feel but also the sometimes negative relationship we have with it. It is also about celebrating the small independent traders; the butchers, the greengrocers, the fishmongers who work so hard to bring us good quality fresh food every day. These people have such passion and knowledge about food and we lose them from our high streets at our peril! Something that food does (or should do) is bring people together. So, if you love to cook, can cook a couple of favourite recipes, or really don’t like cooking at all, please open this cookbook at any page and dive in and have a go ... you won’t regret it!
SHARON & JEFF VERD DE GRIS ARTS
CODDLE
by Lora
This recipe is called Coddle - real Irish food. We had it with sausage as that’s what we could get. You put anything and everything in it - it doesn’t matter. And we were brought up on it. And I’m still here to tell the tale and I loved it - just bread and butter, no gravy, sauce no nowt - you just get the juices from the sausages and bacon and everything. Now listen to me, try it, its simple to make and its good. My mum cooked the coddle - and believe me if she didn’t work in the sausage factory it would have been very plain indeed, as we wouldn’t have been able to afford a sausage. They helped us out as there were 8 of us children, so they gave me mum some sausages. So I was very happy when it was ‘coddle’ day, what was left we had it the next day. They were the best times and Ill never forget them. I have cooked coddle myself - I enjoyed it, got me bread and butter, put it all in a pan, its easy. That’s the truth. I can’t cook but I can cook coddle. When I eat the coddle now its always Mum and Dad that come into my mind, it takes me back to when all of us sat there, me sisters, me brothers. You know you’re supposed to sit quietly and eat, but not us Irish, we never do. And so, when I think of coddle I think of mum and dad and the closeness we’ve all had. INGREDIENTS 6 sausages, cut into chunks 1 onion chopped carrot finely chopped
METHOD Fry onions and chopped bacon in large pan. Add carrots and then chopped sausages and potatoes. Add a bit of water if needed. Put the lid on and let it cook in the juices. Mop it all up with bread and butter.
potatoes bacon
LET’S COOK 5
URID DHAAL
by Rabia
This is one kind of lentil Urid (Dhaal) made by my mother. It was the favourite dish for me and my late father(Allah bless his soul). When our house was full with siblings, everyone tried their best to stop my mother making this Dhaal, as nobody liked it. Except me and my father who loved and enjoyed it. I made this here in UK and started remembering my kind father. I thought to give it a try to my son which I was sure not gonna liked it. It was surprising for me as his reaction was completely different he said ‘mummy it's delicious can you make it again please’. This brought a tear in my eyes, as I thought how happy my father would have been if he sees his grandson saying this. And we would have been three in our team then. INGREDIENTS 5 tbsp sunflower oil 1 medium onion chopped 5 garlic cloves minced 1 inch chunk ginger minced 2 small tomatoes 1 tsp salt ½ tsp red chilli powder 1½ tsp coriander powder 1½ tsp cumin powder 1 tsp cumin seeds ½ tsp turmeric 1 cup urid lentils
METHOD Wash the urid lentils and soak for 1 hour before using. Heat the oil in a pot and add the onions, garlic and ginger. Saute this on high heat until they begin to brown. Add the tomatoes, all the spices including the cumin seeds and a few splashes of water. Saute this, stirring constantly so as to help break down the tomatoes until the mixture becomes thick, integrated into one and begins to release its oil around the edges. This may take up to 15 minutes of stirring and you may need to add a few splashes of water if the tomatoes are not breaking down. Once this ‘masala’ has been prepared, drain and add the urid lentils and 2 cups of water. Bring to the boil and then cook on low heat, covered, for 20-25 minutes until the lentils are tender (if there is too much water for your liking by the time the lentils are cooked, uncover the pot and dry out the water on high till they are to your liking). Adjust seasonings to taste. Garnish with chopped coriander, chopped green chilli and a knob of butter and serve hot with chapatti.
butter to serve fresh coriander for garnish green chilli for garnish LET’S COOK 7
FRESH AUBERGINES ARTICHOKE, SOWERBY BRIDGE
FRIED AUBERGINE
by Sanaa
Even though my mum understood how unhealthy it is, she never stopped herself from eating it, bearing in mind she was a very healthy person and in shape. However, my mum’s loss of appetite began occurring too often. I decided to make her this meal, because I knew she would never refuse it ... however she refused. This shook, worried and confused my family. Later we found out that the loss of appetite was because she had cancer. This food doesn’t only bring memories for me, but for my children as well every time I make it for them. Unfortunately they didn’t have the chance to meet her because she had passed 2 years before my son was born, however I always share stories about her with them. When I cook it I feel that I am with her eating all together. INGREDIENTS 1 large aubergine 2 pinches of salt oil for frying ½ cup of plain flour 1 lemon 2 garlic cloves ½ tsp garlic paste
Wash and cut aubergine into ½ inch rounds. Place them into a tray and sprinkle with salt. Let the slices sit for at least 2 hours (the longer they sit, the better). Heat oil in a frying pan over medium heat until hot enough for frying. Pat dry the slices making sure no liquid is left on them. Place flour on a flat plate and coat the slices, including the sides, and carefully put it in the hot oil and fry till golden brown. Place them on a plate with paper towels to get rid of any access oil. Pound the garlic till you get a smooth paste (sprinkling salt on the garlic before pounding makes it easier to get a smooth paste). OR you can use ready-made garlic paste to make the process quicker. Squeeze the juice of a lemon and mix the garlic and lemon together in a bowl. Drizzle the mixture on top of the aubergine slices and serve.
PISCES FISH HALIFAX BOROUGH MARKET
TUNA FISH STEW
by Sam
My mum was born in Malta during the end of world war 2 and spent most of her childhood living between her mum’s and being looked after by nuns at a convent. At the age of 14 her mother died and my mum went to live with her older sisters, who taught her how to cook. One of the dishes was tuna fish stew; the cheap and easy to access ingredients were perfect at a time when money was tight. My mum went on to have 8 children and cooked this meal regularly. Growing up, I have continued to cook this meal however it never tastes as good as mum makes it. Whenever mum cooks it she saves some for me and it takes me back to the days when all 10 of us were at home around the table: the noise, the smells and the comfort on those cold, dark winter days. INGREDIENTS potatoes green pitted olives 1 med to large onion 2 tins of chopped tomatoes tomato purée 1½ chicken stock cubes 1½ tins tuna drained mixed herbs 1½ garlic cloves chopped
Slice your potatoes and layer a large pan with them about a third of the way up. Slice onion into rings and place on top of potatoes. Add the tins of tomatoes, crumble in the chicken stock cube and water so that the potatoes and onions are covered. Add tomato purée to gain a redder colour, one and a half cloves of chopped garlic and a good amount of mixed herbs (there should be herbs visible in any spoonful) add the tuna. Leave to boil then reduce to simmer. Once potatoes are nice and soft add the olives and leave for another 5 minutes. Add salt and pepper as required. Serve with continental bread cut roughly from a full loaf and plenty of butter. Top tip: This stew tastes even yummier the day after. Enjoy
LET’S COOK 9
ALL INCLUSIVE (CAKE)
by Cath
Their sad little faces when they can’t eat what everyone else is eating. I feel so sad for them; so angry; so frustrated. It really isn’t fair. How can I make it better for them? I’m so frustrated in my lack of cooking skills.They see their friends birthday cakes. They can’t eat it. It’s their birthday. What can I do? I find an allergy-safe recipe for Victoria sponge. I make icing with the foods they are allowed. It’s horrible. I spend hours scouring the internet, searching the supermarket for an alternative. Eventually I find a ready made one. I bake the cake. I ice it. I cover it in sprinkles. Their face when i bring a birthday cake out, Candles lit, Knowing they can eat it too. So excited. My son’s scared to try it. Sure he won’t like it. My beautiful daughter tries it to show him its nice. She loves it. She knows its sweet. Eventually he sticks his finger in the icing and licks it. He smiles. He likes it! INGREDIENTS 225g gluten-free flour 1 tsp baking powder (gluten free) ¼ tsp xanthan gum 225g Vitality (or softened butter) 225g caster sugar 4 eggs 1 tsp vanilla extract 1 pack of ready-made vanilla
METHOD: Pre-heat oven to 180°C. Measure the gluten-free flour and sugar, pour it into the bowl. Measure the dairy-free spread. Chuck it into the bowl. Add the egg, vanilla essence and bicarbonate of soda. Mix it all together. Line 2 cake tins and pour the cake mix in. Shove it in the oven. Cross your fingers and hope it rises! Take the icing out of the cupboard. Put some in a bowl and stir to make it soft. (If it’s too stiff put it in the microwave for 10/20 seconds) When the cake is cool, pour the icing in a big dollop on top and spread it out on both cakes. Put one on top of the other. Add the sprinkles liberally. Smile. You know they will.
buttercream for the icing
LET’S COOK 11
M&S DURKIN BUTCHERS HALIFAX BOROUGH MARKET
A ROAST DINNER
by Roy
One of my favourite meals I have learnt to make independently is a roast dinner. Roast dinners may sound like a big long task but really, they are fairly easy to make. All you need is a slow cooker and cooking utensils: For example, a big spoon, and a knife (though this is not essential) A roast dinner can mostly be done in the slow cooker. The following ingredients are what I buy when cooking a roast. I was brought up as a tradition, we had a roast dinner every Sunday and though I don’t have this every week now it still remains one of my top meals! INGREDIENTS small joint of meat mixed vegetables potatoes for mash (though you can buy ready-made) potatoes for roasting stuffing or any added items like apple sauce gravy granules
METHOD My slow cooker has 2 sides which means I can cook more than one food. The night before I put the joint into one side of my slow cooker adding just a small amount of water to the bottom. I place my slow cooker onto a low setting and leave to cook through the night. In the morning using my other side of the slow cooker I add in all the veg I want to have with the meal adding water just to cover. I place this also on low setting, leaving both sides on low throughout the day. 2 hours before I am ready to eat I prepare all other items. If I have roast potatoes I cook these using the oven (my support worker usually supports me when using the oven). You will notice when cooked the joint will be lovely and tender and easy to cut and serve. You drain the veg and serve. Add the gravy and extras. Enjoy! ROY ON COOKING AND THE PANDEMIC Though this last year has been a tough and strange year it has had some positive outcomes, one being my Advanced Learning to Cook. Through virtual support by my work colleagues and friends I have been able to learn to cook using my slow cooker to further becoming more independent. I now am able to carry on this learning with my new support team who support me face to face. I am enjoying cooking and learning new skills.
LET’S COOK 13
DIRTY POTATOES ROOTS, ELLAND
CRISPY POTATOES
by Di
Boil some potatoes adding salt and pepper. Don’t boil them too soft though. Drain them and place them in a frying pan with oil adding paprika, salt, pepper, Worcester Sauce and soya sauce. The potatoes need to be crisp on the corners and a darkish brown colour. Serve with salmon and rice or chicken with yogurt sauce.
SWEET SEMOLINA SOUP
by Saalihah
A lovely warm sweet soup my mum made me after giving birth, her mother before her and her mother before her - this goes back many generations. My body was hurting, womb feeling sore and traumatised. This lovely, sweet soup made with semolina, butter, sugar, almonds, cinnamon, cardamon and flour. Tastes so lovely, warm, soothing, gentle, nourishing and healing - everything I needed after giving birth.
THE COLD STORE FRED INGHAM BUTCHERS, WEST VALE
SHAKRIYA
by Mohamed
Its reminding me of my mum. She was cooking this special cuisine every Eid and at the beginning of the year. In addition it is such an amazing, delicious tasty meal and the first time you gonna eat, watch for your fingers! INGREDIENTS meat pieces boned milk or yoghurt starch egg salt pepper
METHOD Boil the meat over medium heat and add the salt and pepper and onion (cut in four pieces). Prepare the milk - put in the cold milk, the starch, egg and salt then whisk well. Put it on the heat and continue stirring until boiling. Then add a little of the meat broth (filtered). The milk should be stirred until smooth, then add the meat and stir for two mins until the meat has absorbed the taste of the milk. Serve with rice.
medium size onion
LET’S COOK 15
PAUL’S FRESH FISH TODMORDEN MARKET
A FISHY DISHY
by Chris and by Jess
I have been making this since the 60’s. My friend had made it for a dinner party (somebody had passed the recipe on to her )which of course we used to do in those days ..all courses had to be homemade it was quite competitive! She had done it in ramekins (little dishes ) as a starter. She gave me the basic recipe which over the years I have done over and over again. During that time I have done many variations as highlighted below and its nice to do as a light individual supper dish served in scallop shells. Hope your readers give it a try and most importantly enjoy it! INGREDIENTS white fish for the topping: fresh white breadcrumbs half a finely chopped onion sweated in 150g of butter dash of Worcester Sauce grated cheddar cheese prawns capers (optional) milk flour margarine chopped Parsley For Jess’ Gran’s recipe: smoked fish some boiled eggs parsley and peas in sauce
METHOD Poach fish lightly in milk with bay leaf and parsley stalks. Drain then lightly flake and place in ovenproof dish. Sprinkle with prawns. Make white sauce with poaching liquor (béchamel ) melt butter in a pan and add flour and mix well. Slowly add the milk and heat up each time until you have a thickened white sauce (per 1 pint of liquid use 50g of butter and 50g of flour) For added smoothness mix in a tub of cream cheese. Fold fish and sauce together and add capers. When onions are sweated (lost their colour) allow to cool a bit. Mix in the white breadcrumbs and cheese and add Worcester Sauce and chopped parsley. Cover fish mixture with topping. Either freeze at this stage or bake for 30-40 mins in a moderate oven till golden brown. JESS’ GRAN’S FISH PIE I can’t cook this but it brings back so many lovely memories. It’s Friday night, we’re sat in the car on the way to Grannies’, singing songs like ‘There’s a hole in my Bucket’. My tummy starts to rumble and I get the taste for the famous fish pie we have as a family every Friday when we visit Gran’s. We walk in and smell the fish pie, say ‘hello’ to Gran and rush to the table that’s already set. We sit down and Dad starts to serve. The smell is amazing, warm and comforting. You can feel the happiness coming from Gran and the rest of us for being together. You could feel the love and attention to detail that Gran had put into the fish pie.
FRESH MANGOES PEARL SUPERMARKET, QUEENS RD HALIFAX
MANGO & PORK
by Steve
This dish can be cooked in a slow cooker (2/3 hours), on the hob or in the oven. The meat and sauce can be served with mashed potato, rice or a jacket potato and can be accompanied with vegetables of your choice; I like peas and sweetcorn. It is a relatively inexpensive dish that takes no time at all to create. INGREDIENTS 4 pork steaks 1 large mango (de-skinned, stoned, and diced finely) tin of chopped tomatoes 2 garlic cloves 1 large onion (diced finely) 3 inches chorizo sausage vegetable stockpot 150ml of boiling water olive oil a couple of glugs sprinkling of dried mixed herbs or fresh herbs basil or parsley (optional) ground black pepper salt
METHOD Heat olive oil in a frying pan or similar until nice and hot and add pork steaks. Cook for several minutes until they are starting to brown. Take the pork out of the pan for this next stage but leave in the juices. Dice the onion and chorizo and add and cook through for 2 minutes. Add salt, pepper, dried mixed herbs and garlic and cook for a further couple of minutes on a medium heat. Then put the pork back into the pan and add the tomatoes and mango and allow to simmer for approx.30 minutes on the hob or place in the slow cooker or a casserole tin with a lid on in the oven (180 degrees for 30 minutes). It's yummy! This recipe is pretty exceptional for one reason, both my boys are really fussy so-and-so's when it comes to food, but they both like this recipe and always ask for it when they visit. Result!
LET’S COOK 19
CHESTNUT MUSHROOMS THE VEG SHOP, BRIGHOUSE
MUSHROOM BUTTIES
by Katie
My Dad wasn't around much when I was younger, and did not cook at all. But every Sunday he would make me a mushroom butty. We had that one thing a week. Tea cake and fried mushrooms. Mushroom butty: Butter a teacake, put half a punnet of mushrooms in the pan with butter, fry until brown. Put the mushrooms in tea cake. Eat the butty!
TUNA PASTA BAKE
by Katie and Dom and Brooke
My Mum would always make me this when I was poorly as a child. Pasta, chicken or mushroom soup, cheese and tuna. It's not the most flavoursome food but it always made me feel warm and safe and better. I still have it now, and I'm 33! It's pasta twists (half the bag) boiling water, 1 can of tuna (drained), add to the cooked pasta and add cheese sauce from a packet (put the powder in the pan and add milk). Add lt all together. Put some grated cheese on top. Eat in a massive bowl, preferably under a blanket. A recipe to always make to you feel better no matter what the ill. Thanks also to Dom Spruce and Brooke who offered similar recipes but with added sweetcorn and mayonnaise!
SPRING ONIONS ARTICHOKE, SOWERBY BRIDGE
PASTILA
by Rabha
I enjoy Moroccan cooking because I was a caterer in Morocco and I really enjoyed my job. INGREDIENTS 2kg chicken Ikg onions 1kg almonds ½kg sugar 1 cup of honey 1 cup of olive oil
METHOD Chop up the chicken and add 1 tsp of ginger, 1 tsp of turmeric, 1 tsp of saffron, the olive oil, and marinade for 5 mins. Add 1 big cup of water and cook on the top of the stove for 30 mins. Boil up the almonds and grind down. Boil the eggs. Mix the cooked chicken with almond paste and a cup of honey and egg, then wrap it all in the puff pastry and put it in the oven for 20 mins. Take it out and eat - you can put more ground almond on the top if you like!
turmeric ginger, pepper, salt, saffron eggs puff pastry LET’S COOK 21
LET’S TALK ABOUT FOOD! I have such negative associations with food. The pain it causes, the over-eating and under-eating, the loss of control. I have a negative relationship with food. I was a fussy eater as a child and food scared me. Then I realised that sugar made me feel good and my addiction to sugar started. Any time I felt low, bored, sad, lonely I would use sugar to fill the empty void. Shovelling it in, without tasting it to try and quell the feelings. The aftermath was brutal though. The sugar low, the disgust and self-loathing, the hopelessness that I would always be fat, therefore unloved and I hated myself for it.
CATH I cook wholesome, simple food using good quality produce. Cooking and eating I find really sociable. I love cooking authentic and from scratch, hand-made. I am passionate about cooking. Its fun and enjoyable, its pleasurable and it unites us. I love cooking for others and I love their reaction and their compliments. Its like a soul nourishing activity, the time I spend cooking and presenting my food. Sharing food is strongly connected to my faith as a Muslim. If we share a meal its highly rewardable, kind and loving and promotes unity. Arabs eat from one place - sharing one plate - brotherhood and sisterhood. Give to your guest first. Inviting guests and eating together is important. Especially during holy times and celebrations. It promotes love. Its such a generous act.
SAALIHAH
My feelings about cooking. I can cook and I think I’m good at it. Well I think I’m ok. I’ve never had any complaints. I haven’t poisoned anyone yet. I wouldn’t say I have a love for cooking. I do it because I need to eat. I miss not been able to cook for other people. Even though my anxiety over whether it’s going to be okay kicks in. There’s something very heartwarming feeding other people. Especially when you have empty plates. You know they’ve enjoyed it. When you live on your own it’s just me to think about, but that doesn’t put me off. I also have intolerances, to dairy and soya. So its easier to cook for myself. When I think about it I’m quite methodical in the preparation of my meal. Even my breakfast. I find the process of the preparation very therapeutic. Cooking or preparing a meal is like a ritual with me. Puts me in a good place in my mind. Like mindfulness, it is a good thing and sets me up for the day.
THERESE I find what to think about food confusing, especially cooking. I’ve always felt judged and that I can’t cook, I’m useless in the kitchen. Not sure about which bits of food go together. I struggle with eating well and gaining weight.
JESS LET’S COOK 23
FRESH EGGS FRED INGHAM BUTCHERS, WEST VALE
YORKSHIRE PUDDINGS
by Sarah Louise
I’m amazed how many people don’t make their own Yorkshire puddings when the ingredients are so basic and the batter is so versatile and easy to work with. In today’s climate when trips to the supermarket need to be limited for our own safety, why not pop to your local shop for some flour, eggs and milk and get into practice with a range of simple and cost effective recipes that the whole household and neighbourhood can enjoy. INGREDIENTS 70g plain flour 2 eggs 100ml milk 4 tbsp vegetable oil salt and pepper
METHOD: Pre-heat oven to 210°C. Tip 70g plain flour into a mixing bowl, make a well and add two eggs. There’s no need to add salt, but you can add seasoning to the flour if you wish Gradually add 100ml milk, gently beating until a lump free batter is formed Pour the batter into a measuring jug and store in the fridge. Drizzle a little vegetable oil into the holes of a muffin tin or Yorkshire pudding tray and place in the oven to heat through for 10 minutes. You might want to get on with your veggies now. Be careful not to leave the oven door open for too long and carefully pour the batter into the hot oil evenly and return to the heat. The combination of the chilled batter and the hot oil will create a nice steam that traps air and causes the Yorkshire puddings to rise. Leave undisturbed for about 20 minutes until the puddings have fluffed up and gone golden brown.
For a Yorkshire pudding wrap, keep the recipe the same, but this time pour the batter onto a hot oiled baking tray. Bake for around 20 minutes until puffed up and golden and then flatten with a rolling pin. Dot your ingredients of choice onto the wrap as if it were a pizza base. Wrap, slice and serve. It’s easy and you can be a little creative with fillings.
LET’S COOK 25
IRAQI BIRYANI RICE
by Eslaa
Biryani rice originated in Arab countries, migrated to India where it was added to and modified, then journeyed back to the Arabian Gulf as it is known today as the spicy and fiery biryani. Biryani is not difficult to make at all. Biryanis can vegetarian or made with chicken, lamb, or fish. INGREDIENTS 500g chicken breast minced 1 tsp madras curry powder ½ tsp chilli powder ½ cup each sultanas blanched almonds chopped cashew nuts ½ cup barberries 2 potatoes 4 eggs 2 onions
METHOD Boil or roast the chicken, shred the chicken, set aside. Place the meatballs in an oven-safe dish. Sprinkle with salt, pepper, curry powder and chillies. Bake the meatballs for 30 mins at 200°C. Set aside. Boil the eggs until hard. Peel and fry them whole until golden. Fry the cashews and almonds until golden. Fry the sultanas until ‘puffy’. Set them to one side. Rinse the barberries for grit. Allow to dry and set aside. Peel and cube the potatoes. Fry until golden and tender, season and set aside. Chop the onions and sauce in the ghee until tender. Add the vermicelli and peas. Saute until peas have thawed. Stir in the rice, salt and rosewater and add boiling water just to cover the rice (by a finger’s width). Return to boiling, cover and simmer for 20 mins. Delicately stir into the rice the meatballs, shredded chicken, eggs, nuts, sultanas, barberries and potatoes.
1 tbsp ghee (clarified butter) 1 cup frozen peas ½ cup vermicelli ¼ cup rose water 3 cups of long grain rice 3 tsp salt salt and pepper to season
LET’S COOK 27
FRESH LEMONS DARYL, TODMORDEN FRUIT & VEG
FATTAH
by Zainab
I love this dish! It’s easy to prepare, often vegetarian, makes good use of ingredients I typically have to hand. My mother was cooking it for me and I ate it first time in a Syrian restaurant. INGREDIENTS 3 pittas cut into wedges 1½ cup of chick peas (canned is fine) drained and rinsed 1 cup of plain yoghurt 3 garlic cloves mashed up ½ tsp of cumin 3 tsp lemon juice 2 tsp tahini paste ½ cup of pine nuts (toasted) chopped parsley
METHOD Preheat the oven to 175°C. Put the pitta wedges on a baking sheet and bake for 10 mins, until lightly browned and crispy. Remove from the oven and set to one side. Put the chick peas in a small pan along with 1/2 cup of water and simmer over a medium heat for 10 mins (until the chick peas have absorbed most of the water and they are heated through. Season with salt and remove from heat. Put the yogurt, garlic, cumin, lemon joule, tahini paste and a pinch of salt in a large bowl and whisk thoroughly until combined. Whisk in a little water if the mixture is too thick. Place the toasted pitta wedges in an even layer on the bottom of a deep serving bowl, platter, casserole dish. Top with the warm chickpeas, then the yoghurt sauce. Sprinkle with pine nuts and chopped parsley.
RASMALI
by Shaista
Rasmali is a sweet dish that my son likes. He gets really excited when I tell him that i made it for him. His face lights up the room. He jumps up and down saying Rasmali Rasmali with laughter. Mama Mama can i eat it Mama can I now. INGREDIENTS rasmali pack (for quantities follow instructions on pack) 1 egg milk sugar oil
METHOD Rasmali is a popular Bengali sweet delicacy made with Indian cottage cheese or chenna (paneer) discs. You can buy the Rasmali mix in local independent food shops. First you boil the milk with sugar and water in a pan. In a separate bowl add Rasmali and oil and mix to a paste. And in another bowl whisk the egg. Add the egg into the Rasmali and oil paste. Then add this mix to the boiling milk and sugar. When cool enough to handle make into small balls.
LET’S COOK 29
VEGETABLE PILAU
by Saalihah
The aroma of this dish when mum used to cook it would waft through the house. If I was outside, the wonderful aromatic smell was always so inviting as you stepped into the house. Mum would present the cooked rice on a large platter: beautiful perfect rice grains, a perfect brown colour with vibrant jewel like colours of different vegetables. Greens, oranges, reds and yellows glistening amongst the heaps of mouth watering rice, so moist and delicious. Always you would want a second helping, so tasty and comforting. The subtle flavours of the aromatic cloves, cinnamon, bay leaves and pepper corns flavoured the rice so well. Takes me back to childhood memories of fun, joy and happiness that was delivered in a plate of pilau. INGREDIENTS 1½ mugs of basmati rice 1 medium onion 1 medium tomato 2½ serving spoons of sunflower oil 3 garlic cloves small piece of ginger 2 tsp salt 2 small bay leaves 1 clove ½ teaspoon cumin ½ teaspoon turmeric 1 cinnamon stick ¾ teaspoons black pepper
METHOD Pre-soak the rice for half an hour before you start cooking. Take a large cooking pot, heat some oil, add sliced onions. Brown on a low heat until dark brown but not burnt. Add a splash of water (this brings out the colour of the onions and is what makes it that golden colour). Once onions are brown, carefully mix all the spices, salt, ginger and garlic and gently fry for a few minutes to release the flavours. Measure 3 mugs of water (1½ mugs of rice will need double the amount of water) add to the pot and bring the water to the boil. Allow to boil for 5 mins. Add carrots, boil for another few minutes. Add the remaining vegetables, chopped as you like, allow to cook for 2 minutes. Drain the rice, add to the pot, cook the rice until most of the water has gone. With the rice and veg partially cooked turn the heat down to the lowest setting. Cover the lid of the pot with kitchen foil and cover the pot. Leave on low for about 10-12 minutes. This is the final stage allowing the rice to cook in the steam. Carefully shake the pot and remove the lid. Serve warm on a platter. Great served with raita, salad, a lentil daal or meat curry.
vegetables: peppers carrots sweetcorn green beans peas
Top tip: it is important to wash the rice several times to get all the starch off! LET’S COOK 31
FRESH BREAD BAKED, TODMORDEN
BREAD
by Therese
My memories of making bread with my mum holds a warm place in my heart. When my daughter was about 2 years old, in the winter, my mum would come over on a Wednesday for the day. And we would bake together. Our kitchen was only tiny, not really big enough for 3 people to be in, let alone cook together. But this was my special time with my mum and my daughter. She’d taught us to cook when we were younger and now this tradition was being passed on to my daughter. My daughter loved this time. She’d have her own piece of dough and kneed it and shape it into her own little loaf. To be honest, by the time my daughter finished with her piece it wasn’t really fit to eat, let alone cook. But I treasure that time as the whole house smelt of home-baked bread. When my son came back from school he’d say “oh mum, you’ve been making bread. It smells amazing!” The smell of homemade bread always makes me feel comforted and warm. It was very therapeutic, making the bread, especially the action of kneading the bread. INGREDIENTS 250g strong white bread flour 250g wholemeal bread flour 7g sachet of fast-acting dried yeast 1 tsp salt 2 tbsp vegetable oil 1 tbsp clear honey
METHOD: Pre-heat oven to 200°C. Tip the flour, yeast and salt into a large bowl and mix together with your hands. In a jug stir 300ml hand-hot water with the oil and honey. Then stir into the dry ingredients to make a soft dough. Turn the dough onto a lightly floured surface and knead for 5 minutes, or until the dough no longer feels sticky. Sprinkle a little more flour if needed. Grease a 900g loaf tin with oil and put the dough into the tin. Press down evenly. Cover with cling film and leave to rise for 1 hour (or until the dough has risen to the top of the tin and no longer springs back when you press it). Make slash marks with a sharp knife on top of the loaf. Bake for 30/35 mins until the loaf is risen and golden. Tip out onto a cooling rack and tap the base of the bread to check it sounds hollow.
LET’S COOK 33
FRESH SPINACH PEARL SUPERMARKET, QUEENS RD HALIFAX
SAAG
by Hina
My great grandma, we called her Nani Maa used to cook saag (kind of spinach). She used to make all the children sit on the kitchen floor made from mud in the village house. We used to sit there watching her, telling us stories and then laughing all by herself, getting blushed. We used to laugh with her even though we had no idea why she was laughing. We use to wonder is she gone crazy or what! But we use to join her with a smile or laughter. Then she make the naan bread put the saag onto the bread and with homemade butter make it roll with her weak wrinkled hands and used to give it to us singing the song: ‘I’m a ray of hope, I’m a little blessed soul’ INGREDIENTS spinach leaves green chillies salt chilli powder to taste homemade butter ginger and garlic freshly crushed in pestle and mortar last but not least onions
Firstly we boil the spinach and chop it fine and then make a little oil hot and put finely cut onions, saute them till light brown. Add boiled spinach and all the rest of ingredients ( except the ginger and garlic) and then cook them well for 10-15 mins. Heat the oil in separate pan with ginger and garlic and a few long cut green chillies. Once the air fills with the aroma of garlic and ginger add a hint of spice. Pour the hot oil along with ginger and garlic and chilli on top. Sprinkle some home made butter with spoon and put the lid on a very low flame. Leave it covered for 5 mins. Then garnish it with fresh coriander and mint. Serve it with home made bread (naam, roti) it's sure is finger-licking!
FRESH VEGETABLES MAX CROSSLEYS, HALIFAX BOROUGH MARKET
PIZZA ON TOAST
by Sajda
it's preparing it, chopping up the ingredients one by one, grilling it and looking forward to eating it, it makes me feel safe, warm and nourished. First you make your toast, then put tomato ketchup on the toast, then some chopped onion, some tomato slices and some chopped bell peppers. Grill it for a few minutes until hot. When it's hot put some grated cheese on top and grill again until cheese has melted. It's filling, easy and quick to make!
LAYERED RAINBOW SALAD POT
by Linda
Wash out a jar. Layer cooked pasta in the base then add cucumber, tomato, celery, peppers or chopped salad of choice. Add tuna / meat / cheese plus a mayo or yogurt dip. Top with crushed crisps - kids will love making and eating this! LET’S COOK 35
GINGIES
by Helen
I enjoy cooking and I especially love baking, but I don’t do it often as I like the end products too much and have a constant battle with weight. My daughter and I are now going wheat-free so we’re having to learn new ways of baking. I would like to have more time to cook and explore new recipes. However, having an autistic child who likes to have the same meals repeated and hates anything new limits this. So cooking is usually just functional rather than for pleasure. I don't spend a lot of time with my daughter, she’s a teenager and she’s usually in too much pain. Baking is more fun. Baking lots of festive goodies for Christmas is something my daughter and I do every year: it’s something fun we do together, a way of connecting. It’s our ‘tradition’. One year we baked so many goodies we had to give a lot of them away. We bake a more sensible amount now. This year our gingerbread went slightly wrong and we accidentally created our own version of this old favourite. I think I put in too much treacle, so it was too soggy to roll. We cooked it anyway and it made delicious brownie-like gingerbread. We nicknamed our gingerbread brownies Gingies! INGREDIENTS 350g plain flour/gluten free self-raising 1 tbsp baking powder (not if using self-raising) 2 tsp ground ginger 1 tsp cinnamon 3½ tbsp black treacle 3½ tbsp golden syrup
METHOD: Pre-heat oven to 180°C Put the butter, syrup, treacle and sugar in a saucepan. Heat gently, stirring well, until it has all melted and combined. Don’t have the pan on too high a heat or the sugar will burn and taste foul. When melted, take off the heat and cool slightly. Mix the flour, baking powder and spices in a bowl. Beat the egg and pour it into the melted sugar mixture. Pour into the flour and spices and mix well. Pour the dough into a brownie tin and put in the oven for 10-12 minutes. Remove from the oven to cool. Score the cooked dough into brownie squares. Once cooled, remove from tin and dust lightly with sieved icing sugar.
6 tbsp butter 3 tbsp soft brown sugar 1 egg beaten
LET’S COOK 37
RED ONIONS THE VEG SHOP, BRIGHOUSE
WHATEVER STIR FRY
by Diana
Well, imagine this scenario. Kids at home and hungry, you need to do some shopping but its chucking down outside. Everyone's stuck indoors and hungry. You know you got to do something and be quick. You open the fridge and you see half a broccoli, 2 measly carrots, 2 eggs and that leftover chicken curry from last night's takeaway dinner or sliced sausages. Rice or noodles. That isn't much but there is hope. Let me share my recipe of ‘Whatever you have stir fry’ METHOD Just gather all the bits you have and I will give you an example of what I would do with the ingredients. Grate some carrots. Slice some leftover chicken into smaller pieces. Cut some Broccoli into florets. Beat two eggs and add salt and pepper to taste. Cook some rice or instant noodles or pre cooked pasta. For additional flavour (optional) finely chop some garlic. Finely slice some onions/spring onions. Some sliced chilies or chili flakes. Soya sauce. Now place oil into a frying pan or wok. Add the well beaten egg and form into an omelet. Flip to the other side. At this point you can use your spatula and break it up into strips or you could place it on a chopping board and slice it up thinly. Place aside. Next, place more oil in the wok and fry the garlic and onions, Add the meat and vegetables. Then the chilies. In the meantime place the dried instant noodles in a bowl and pour some hot water just enough to cover the noodles. Now back to your wok, Keep stirring and add a bit of water so the vegetable get cooked. At this point you can add any flavouring you have such as chicken stock cube, adding the curry from last night's takeaway dinner (not too much), tomato puree in the tube, soya sauce or just salt and pepper. Make sure to taste before adding additional seasoning. Drain the noodles. Make sure they don’t get too soft, then add the noodles to the wok and stir fry them all together. At this point you can add the rice or cooked pasta if you are using these. Keep frying everything until all well coated and lastly add the sliced egg and spring onions. Taste and check the seasoning. Ready for all the hungry monsters! The house will be quiet - at least for a while. Just lovely to eat it hot as you listen to the pouring rain outside. Shopping can wait till tomorrow! Enjoy! LET’S COOK 39
BASMATI RICE PEARL SUPERMARKET, QUEENS RD HALIFAX
ALBANIAN BAKED LAMB WITH RICE
by Edona
This food comes from a city called El Basan, which is know for its cuisine. It is a traditional recipe: simple, hearty, easy to make and incredibly tasty. It’s something that can be knocked together for a special meal or if you have a little time, a solid midweek dinner. INGREDIENTS 70g butter 1 tbsp olive oil 1.2kg boned lamb shoulder cut into 5cm cubes 4 garlic cloves grated 1 tsp dried oregano 60g long grain rice rinsed 50g plain flour 600ml greek yoghurt 4 eggs nutmeg
METHOD: Pre-heat the oven to 180°C. Heat 20g of butter and olive oil over a high heat in a large pan. Roll the lamb in batches. Return all the lamb to the pan and add the garlic, oregano and 200ml of water. Bring to a simmer, cover with a lid and cook for 45-60 mins until the lamb is tender. Stir in the rice and season with salt and pepper. Transfer to a 3 litre pan, earthenware or ovenproof dish. Melt the remaining butter in a small saucepan, then add the flour and make a roux. Cook for 2 mins. Take off the heat and add the yoghurt and mix well. Return to the heat and cook gently for a couple of mins. Take off the heat and and the (beaten) eggs. Season with salt and pepper. Pour the sauce over the lamb and rice mixture. Grate with nutmeg and then bake for 40-45 mins or until the lamb turns golden brown. Remove from the oven and allow to sit for 5 mins before serving. Serve with a simple green salad.
pinch of salt and pepper
LET’S COOK 41
LET’S TALK ABOUT FOOD! “I love food. Can’t get enough of it. But it doesn’t like me. Sadly, all I have to do is smell it and I put on half a stone. And I just can’t seem to lose it again. I’m constantly battling with my weight and I’m a lifetime member of Fat Club. I’m struggling at the moment with the need to comfort eat as there’s not much else to bring comfort during Lockdown. When I was 6 years old, we moved from London to rural Suffolk and took over the village shop. It was heaven for a 6-year-old as there was easy access to the penny sweets: black jacks, fruit salads, candy shrimps, liquorice wands. I remember sneaking into the shop one Sunday morning to help myself and hearing my mum call out: “Helen? You’re not in the shop, are you?” and me replying: “No, mum,” with sweets tucked hamster-fashion into my cheeks. So I have always loved food. But it doesn’t like me. I was told some years ago that I was wheat intolerant, and probably lactose intolerant too. Wheat free Lactose free Fun free Comfort free. I love food. But it doesn’t like me.”
HELEN
My relationship with food is like best friends and yet worst enemies. I have a mixed relationship. I kind of express myself in the way I cook. Best friends when I’m happy or excited, hopeful. I will then cook my favourite food and enjoy them, they fill my house with aroma of happiness and love. And when I am depressed and sad, the food does not appeal to me at all. In fact I don’t eat for days, so my relationship with food is like my best friend and worst enemy.
HANA I’ve always suffered with me bowel and everything. I used to just eat packet foods and it would just cause me problems. Now I’m eating properly and me bowel is coming perfect. It’s amazing what food can do. I wouldn’t have believed it. Plenty of veg - you need plenty of veg inside you. Plenty of good foods ... fresh! Everything fresh. Not from a packet, not processed food. It’s what I’ve learned, its no good for you. Cook fresh food and you’ll feel a lot better in yourself. I did!
LORA
LET’S COOK 43
BOWL (A MALAYSIAN MUM’S CREATION)
by Diana
As a child if there was one thing that could get me out of bed early on Saturday mornings, it was the smell of Mum’s special ‘Bowl’. She would call out from the kitchen that mine was almost done and I knew that I had only minutes to get out of bed, get cleaned and ready at the breakfast table. It has to be piping hot for you to actually see the butter melting as its being spread. Then comes the touch of jam for sweetness. Yummylicous! Today when I have it for breakfast, it brings me back to those memories and thoughts of loved ones long gone. INGREDIENTS flour salt desiccated coconut
METHOD Everything is mixed together in a bowl and water is added a little at a time until it becomes wet and slightly sticky. Place in a non-stick pan on the stove without oil and press it down to form a pancake-like form. Wet your hands if it is too sticky. After a few minutes flip it over. When both sides are done (it will take a while depending on the thickness) it will be ready to serve. Serve with butter and jam while nice and hot. It taste great as the butter melts. For those not fond of coconut, mashed banana could be another option!
LET’S COOK 45
DOLMA
by Prshng
Dolma - when we say this name it brings back many special memories. Friends and family celebrating together. Often we take this outside and have such big celebrations. I am from Kurdistan, every year we have a celebration called Newroz, it is the most special celebration of our year and food is the center of it, like our hearts. The food for me that takes me back to these special times is Dolma it has been around for centuries and my family and ancestors would have prepared, and shared this every New Year for such a long time. Although we still cook and prepare dolma in UK it is not as special as it was in our homeland as it is such a family celebration. When we eat this now, it fills a little with sadness as we miss our friends and family so much. One day we hope to be able to share Dolma back in our home country with friends and family again. INGREDIENTS 2 bunches dill 3 onions 2 peppers 2 aubergines 2 courgettes 3 tomatoes 3 potatoes
METHOD Pour some oil into a frying pan and heat. Add tomato paste, salt, dill, garlic and all chopped aubergine, courgette, tomato, onion. Leave them till 3-5 minutes. Rinse the rice then add it to this mix and mix them all together. Put the filling in (courgette, aubergine, onion, pepper, tomato, chard, potato) then put them in saucepan with beef stew one after another. Finally pour 4 cups water with a little oil put the saucepan on heat or fire, leave it for one hour when it will be ready.
1kg red meat (beef stew) Filling 700g rice 4 tsp tomato paste Half glass olive oil dill garlic and some salt an aubergine courgette tomato and an onion
LET’S COOK 47
MIXED PEPPERS THE VEG SHOP, BRIGHOUSE
CHEESY ROASTED MEDITERRANEAN VEGETABLES
by Nicola
All quantities depend on size of dish and number of people and can be varied to suit. Roast a selection of Mediterranean vegetables in a hot oven until cooked. Season to taste and add a little oregano. Sprinkle over approximately a quarter of a pack of red lentils. Mix approximately 1 pint of chicken or vegetable stock and pour over. Slice 2/3 packs of halloumi and arrange on the top. Place back in the oven until lentils are soft (add more water if needed) and halloumi is browned.
VEGETABLE PIE INGREDIENTS pastry (shortcrust or puff) tinned vegetables (carrots, peas, potatoes) gravy granules
by River
METHOD I am a vegetarian / vegan so I have this for Christmas dinner every year. It tastes nice and is healthy. Line an oven dish with pastry. Chuck some vegetables in. Boil the kettle, mix up with gravy granules and stir. Add some gravy to the pie, chuck in the oven and serve with some more gravy!
WALNUTS ZEN MINI MARKET, QUEENS ROAD
CHICKEN AND BACON SUMMER SALAD INGREDIENTS 2 chicken breasts chopped into small diced pieces 4 rashes of bacon chopped into small squares bistro salad
by Holly
METHOD Fry the bacon on its own until crispy, set aside. Fry the chicken for around 8 mins, then add the sliced onion, tomatoes and chopped garlic. Add back the bacon. Cook for a further 6/8 mins. Put the salad in a bowl. Add the chicken and bacon. Crush the walnuts over and add the feta cheese. Lightly drizzle with the balsamic syrup.
1 red onion sliced small bag of cherry tomatoes (all cut into halves) handful of walnuts 2 cloves of garlic chopped feta cheese (if desired) balsamic syrup LET’S COOK 49
POTATO & MEAT CURRY
by Razea
When I was little we moved to Pakistan to be with my Grandma and my brother-in-law. Grandma said to me “It’s your turn to cook today”. I felt so nervous as I didn’t know how to cook. I didn’t know where to start. My brother-in-law kindly came to my rescue and he offered to help me. So we did it together. He taught me how to do the dough for the chapati, mixed it together and put it to one side. Then he showed me how to make a meat curry with potatoes. Everything turned out fine and my Grandma was very pleased. Every time I make this meat curry I remember this time when I was young and my brother-in-law helped me, he was so kind. My children also enjoy this curry. INGREDIENTS ½kg mutton or lamb vegetable oil 3 onions 2 potatoes in small chunks 2 tomatoes 2 tbsp garlic chopped 1 tbsp ginger chopped 1 tsp (heaped) chilli 1 tsp (heaped) curry powder
METHOD Heat vegetable oil in a big pan. Put onions, meat, garlic, ginger, spices and salt in the pan on a low heat for 20 mins. Check to see if meat is soft. If not put back on heat on a medium heat with a little water for another 20 - 30 mins. Meat should be lovely and soft now. Add 1 tbsp of cooking oil and stir in. Add coriander and garam masala and methi and cook for another 10 mins whilst it all roasts and comes together. Keep stirring so it doesn’t catch on the bottom. Add chopped potatoes and keep stirring for 5 mins. Add mug of water and let it cook on a medium heat for about 10 mins until the potatoes are cooked. There you have it. It’s as simple as that.
FOR THE CHAPATI 2 big scoops of wholemeal flour (approx 4 mugs). About 1 mug of cold water. 1 tsp (heaped) turmeric 1 tsp (heaped) dried coriander Knead together, you have to feel how much water to add. If too dry add more 1 tsp (heaped) garam masala cold water at a time. Keep mixing with your hands until it goes neater. Leave for 5/10 mins then knead again with a little bit of oil. Keep kneading it until it goes handful methi (fenugreek nice and soft and neat (no lumpy bumpy bits). Leave for at least 20 mins until leaves) you cook your chapatis. Take small plum size piece of dough, roll out thinly and heat a flat skillet/chapati/pancake pan. Cook on high heat. Once the chapati starts to bubble turn over and cook on other side. Best served warm. 1½ tsp salt
SPECIAL THANKS We would like to thank all the people who have contributed to the making of this book. Its been such a fun and rewarding project. Thank you to all the people who submitted their cherished recipes and shared their stories with us. To everyone who came to our COMMUNITY COOKOUT, to cook together and share recipes! To photographer PAULA SOLLOWAY, who captured beautifully the love and friendship on that day. Thanks to all the wonderful local support organisations who champion and support community projects like this: ONE VOICE; THE PIECE HALL; CALDERDALE COUNCIL; COMMUNITY FOUNDATION FOR CALDERDALE; ST AUGUSTINE’S CENTRE; SKIRCOAT GREEN DIRECTORY; PROJECT CHALLENGE We would also like to say a big thank you to all the local traders across Calderdale who specialise in selling fresh produce. Please support them when you can: CLAIRE AND CHRISTIAN BAKER, BAKED Todmorden; ISOLDE DAVEY, ARTICHOKE Sowerby Bridge; FRED INGHAM BUTCHERS West Vale; PAUL AND KIM EDWARDS, ROOTS Wholefood Market Elland; GARETH AND SIMONE HUTTON, THE VEG SHOP Brighouse; RICHARD O’SHEA, PISCES Halifax; MATTHEW FLEMING, MAX CROSSLEYS Grocers Halifax; MICHAEL AND STEPHEN DURKIN, M&S DURKIN BUTCHERS Halifax; SHAHID MOHAMMED WAQAS, PEARL Supermarket Halifax; PAUL’S FRESH FISH Todmorden and Hebden Bridge Markets; SHKAR, ZEN Mini Market Halifax.
This cookbook is part of the #NEVERHUNGRYAGAIN campaign. We are grateful to the Community Foundation for Calderdale, The Piece Hall and Calderdale MBC for funding this, and other projects, across the borough to support local people and communities
