A Taste of Watney Market cookbook

A TASTE OF WATNEY MARKET

Recipes and Stories from Shadwell

Enjoy a Taste of Watney Market

VEGETABLES

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PULSES AND RICE Amongst the Watney Market stalls and Chapman Street bazars – in the heart of Shadwell – you’ll discover everything you need to cook tantalising, healthy dishes.

There’s a huge selection of value-formoney vegetables, fish and meat on offer – from peppers and parsnips, to prawns and pangash – as well as fresh herbs and aromatic spices.

The recipes in this booklet have been developed and trialled by a group of Shadwell residents; we bought our ingredients locally, cooked together and tasted flavours from around the world. And our roving reporters discovered grow-yourown gardens, food co-ops and cookery classes in the neighbourhood.

All in all, Shadwell is a delicious place. So stock up, get cooking and enjoy A Taste of Watney Market.

Graham Barker, Liz Baume and Julie Begum Project coordinators Published by Walk East, 2015. We’ve tried our level best to ensure the recipes in this cookbook are as clear and accurate as possible, and we apologise for any bloomers, blips or oversights. For further copies, or to get in touch, please email graham@walkeast.org

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FISH

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FRUIT

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VEGETABLES

From beans to beetroot, mukhi to mooli, there are fresh vegetables galore amongst the bazars and stalls of Watney Market. Some vegetables will be familiar, others perhaps less so; all are worth a try. Our vegetable-based recipes in this section offer a taste of Bangladesh, the Mediterranean and South America.

A TASTE OF WATNEY MARKET

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Lau with Chillies and Turmeric A simple Bangladeshi dish that’s fresh and warming.

Serve it with basmati rice as a main meal, or as a vegetable side dish.

Serve

s 2 as -4 am or sidain e

You’ll need: s LARGE LAU BOTTLE GOURD PEELED QUARTERED AND SLICED THINLY s ML VEGETABLE OR RAPESEED OIL s OR MEDIUM ONIONS PEELED AND SLICED THINLY s TEASPOON SALT s TEASPOON TURMERIC s FRESH GREEN CHILLIES SPLIT IN HALF LENGTHWAYS AND THEN INTO QUARTERS s HANDFUL OF FRESH CORIANDER ROUGHLY CHOPPED

Step-by-step: (EAT THE OIL IN A PAN ON THE HOB THEN ADD THE ONIONS 3TIR WELL POP ON the pan lid and let the onions sweat for 5 minutes: you’re looking to soften them, rather than brown them. !DD THE CHOPPED LAU AND SALT 2EPLACE THE LID AND COOK FOR A FURTHER MINUTES 7HEN THE LAU HAS SOFTENED A LITTLE ADD THE TURMERIC AND CHILLIES AND COOK FOR A FURTHER MINUTES FOR THE m AVOURS TO ABSORB "EFORE serving, sprinkle with the fresh coriander.

Spice It Up! Want to grow herbs, salads, fruit and vegetables? ‘Spice It Up!’ is a free introductory course to organic food-growing skills OPEN TO WOMEN WHO LIVE IN %AST ,ONDON 2UN BY 7OMEN S %NVIRONMENTAL .ETWORK 7%.

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Tweaks: Try this recipe with different types of white gourd – such as kodu, calabash or even courgettes; whatever’s in season and catches your eye in the market.

A TASTE OF WATNEY MARKET

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Moroccan-Style Ratatouille Weโ ve added a Morrocan twist to this French Provenรงal classic โ combining rich tomato sauce with soft aubergines, courgettes, peppers and chickpeas.

Delicious with lemon and coriander cous cous.

Serve

4

as a m a dish in

Youโ ll need: s AUBERGINES

s BAY LEAF

s SMALL COURGETTES

s TABLESPOON HARISSA PASTE

s RED AND YELLOW PEPPER

cored and de-seeded

s SMALL BUNCH FRESH BASIL ROUGHLY torn

s LARGE TOMATOES

s G CAN CHICKPEAS DRAINED

s ONIONS PEELED AND CHOPPED

s TABLESPOONS OLIVE OIL

s GARLIC CLOVES PEELED AND crushed

s SALT AND FRESHLY GROUND BLACK pepper

Step-by-step: 3LICE OR DICE THE AUBERGINES COURGETTES AND PEPPERS INTO BITE SIZED PIECES 3CORE A CROSS IN THE BASE OF EACH TOMATO AND PLACE THEM IN A HEATPROOF bowl. Cover with boiling water and set aside for one minute. Drain, let THEM COOL THEN PEEL AWAY THE SKINS #UT INTO QUARTERS SCOOP OUT AND discard the seeds, roughly chop the flesh.

(EAT THE OIL IN A mAMEPROOF CASSEROLE DISH AND ADD THE ONIONS #OOK OVER A GENTLE HEAT FOR MINUTES STIRRING OCCASIONALLY UNTIL TENDER Add the aubergines and courgettes, increase the heat slightly and cook FOR MINUTES 3TIR IN THE PEPPERS GARLIC SOME SALT AND PEPPER BAY LEAF HARISSA PASTE and half the basil. Mix well, cover and cook over a very gentle heat for MINUTES .OW ADD THE TOMATOES AND CHICKPEAS AND COOK FOR A FURTHER MINUTES Scatter with the remaining basil and serve.

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Tweaks: For a more intense Mediterranean flavour, add TABLESPOON OF CAPERS A HANDFUL OF PITTED BLACK OLIVES AND A FEW chopped anchovies.

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Tomato Tarte Tatin This French-style savoury tarte works well as a main meal, or as an accompaniment to lamb chops or sausages. Using tomatoes that you’ve dried yourself, instead of fresh ones, will add a richer flavour.

Serve

4

as a m a dish in

You’ll need: s KG TOMATOES s SALT s G READY MADE PUFF PASTRY s G BUTTER s DRIZZLE OF POMEGRANATE MOLASSES s HANDFUL OF FRESH BASIL AND GOAT S CHEESE TO SERVE

Step-by-step: $RYING YOUR OWN TOMATOES IS EASIER THAN YOU MIGHT THINK CUT THE TOMATOES IN HALF OR QUARTERS IF LARGE LAY THEM ON A BAKING TRAY THE SEEDS SHOULD BE FACING YOU AND SPRINKLE WITH SALT "AKE AT A LOW HEAT Ž# FAN ON THE BOTTOM SHELF FOR ABOUT HOURS DEPENDING UPON SIZE ,EAVE TO COOL AT ROOM TEMPERATURE FOR MINUTES 5SE THE BUTTER TO GREASE A CM ROUND CAKE TIN BY RUBBING IT ROUND THE base and sides. Drizzle with pomegranate molasses. !RRANGE THE TOMATOES IN THE TIN REMEMBERING THAT THE BOTTOM WILL BE THE TOP OF THE TARTE WHEN IT S SERVED 2OLL OUT THE PASTRY ON A mOURED surface; you need a circle just slightly bigger than the tin. ,AY THE PASTRY OVER THE TOMATOES IN THE TIN LOOSELY TUCKING THE PASTRY INTO THE SIDES IT WILL SHRINK A LITTLE AS IT COOKS #OOK FOR MINUTES AT Ž# UNTIL THE PASTRY IS COOKED AND GOLDEN 3ERVE BY PUTTING A PLATE over the tin and carefully turning it upside down. Scatter with fresh basil leaves and some crumbled goat’s cheese before serving.

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Tweaks: You could try this recipe using fresh tomatoes but beware – it might make the pastry a little soggy. Also experiment with the ingredients: try balsamic vinegar instead of pomegranate molasses, or replace the goat’s cheese with feta.

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Surprises in Store Charlotte Nicholls goes on a Watney Market walk with Julie Begum Looking for some new flavours? Fed up with the same old meals? Well, Watney Street Market has just what you need – exciting vegetables!

Open Monday to Saturday, the market runs from Shadwell Station up to THE )DEA 3TORE ON #OMMERCIAL 2OAD Alongside the stalls, there are many bazars in the arches of Chapman Street and flanking the market.

Beyond the familiar – carrots, cauliflowers and cabbages – I’d spotted more unusual offerings including a wide variety of vegetables used in traditional Bengali dishes.

I’d been tempted to buy, but didn’t know what to do with them. That was my challenge as I ventured out on a morning walk with Julie Begum as my local guide for all things veg.

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“Usually vegetables are an accompaniment� explained Julie, showing me some old favourites, such as shiny green seem beans. “These have a lovely, distinctive fragrance and taste – top and tail them, keep them whole with the beans inside, or slice them into strips and add to curries or a stir-fry.�

As well as plentiful varieties of greens and spinach, you are also certain to see the root vegetable mukhi, which looks like a scaly potato. Peeled, chopped or mashed, it can be cooked similarly to potatoes, added to curries or stir-fries and has an unusual slippery, “almost slimy� texture – definitely one to try!

Julie picks up a dark green vegetable, looking rather like a ridged cucumber. “This is jhinga. It has a lovely fragrance

and fresh smell – peel it or slice it and use it in salads and curries, especially LAMB v (OWEVER *ULIE WARNS THAT hIT IS HOLLOW INSIDE AND NEEDS USING QUICKLY after buying� to enjoy at its best.

For a sharper, radish-like flavour, the winter vegetable mooli – which comes in red or white varieties – can be added raw to salads or peeled, chopped or thinly sliced for stir-frying or curries.

We wander over to the fruit section. “To add a slightly sour hint to a dish – particularly fish – try adding small green mangoes or the boroi fruit�, Julie explains. The boroi, which looks similar to a green-yellow plum, is often eaten raw with a pinch of salt in Bangladesh. I pick up a large, slightly knobbly lemon “That’s lebu – have a smell, it’s very fragrant. It produces little juice, but its peel is

used in pickles and to add flavour and garnish�.

As we head on, Julie can’t resist giving me a final tip: “For a nutty snack or curry topping, buy some jackfruit seeds – roast them, then fry with onions, garlic and chilli. Delicious!�

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Vegetarian Chilli This is a healthier, meat-free alternative to traditional chilli con carne, packed with spicy sweet potato and beans.

You’ll need: s MEDIUM SIZED SWEET POTATOES

peeled and cut into bite-sized chunks s ž TEASPOONS CAYENNE pepper, ground cumin and ground cinnamon s SEA SALT AND FRESHLY GROUND black pepper s OLIVE OIL s ONION PEELED AND DICED s RED PEPPER AND YELLOW pepper, cored, de-seeded and roughly chopped

s CLOVES GARLIC PEELED AND finely chopped s BUNCH OF FRESH CORIANDER s FRESH CHILLIES n ONE RED ONE green – de-seeded and finely chopped s X G TINNED KIDNEY OR cannellini beans, drained s X G TINNED CHOPPED tomatoes

Step-by-step: 3PRINKLE THE SWEET POTATO CHUNKS WITH A PINCH EACH OF CAYENNE PEPPER

cumin, cinnamon, salt and pepper. Drizzle with olive oil on a baking tray AND ROAST IN THE OVEN AT ƒ# FOR MINUTES OR UNTIL SOFT AND GOLDEN -EANWHILE PUT A LARGE PAN OVER A MEDIUM HEAT AND ADD A COUPLE OF LUGS of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. !DD THE CHILLI REMAINING SPICES AND CORIANDER STALKS SETTING ASIDE THE LEAVES FOR LATER AND COOK FOR ANOTHER TO MINUTES STIRRING OFTEN 4IP THE DRAINED BEANS AND TINNED TOMATOES INTO THE PAN 3TIR WELL AND SIMMER FOR TO MINUTES OR UNTIL THICKENED AND REDUCED +EEP AN EYE on it, and add a splash of water if it gets a bit thick.

5. Stir in the roasted sweet potato and most of the coriander leaves.

6. Scatter the remaining coriander leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.

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Serve

4

s

as a m a dish in

Tweaks: 4O BRING OUT THE m AVOURS ADD A SQUARE OR TWO OF DARK chocolate towards the end of the cooking process. If you like an especially spicy zing, cook this the day before and leave it to rest in the fridge overnight – the flavours will meld, given it a richer warmth.

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Roasted Red Pepper Soup 2OASTING RED PEPPERS GIVES THEM AN INTENSE SMOKY flavour – ideal for making this fragrant soup.

You’ll need: s RED PEPPERS CORED

DE SEEDED AND QUARTERED s TABLESPOONS OLIVE OIL s GARLIC CLOVES PEELED and chopped s ONION PEELED AND SLICED s LEEK OR A COUPLE OF sticks of celery, washed and sliced s FRESH RED CHILLI CHOPPED s G CAN CHOPPED tomatoes s TEASPOON SUGAR s TABLESPOON BALSAMIC vinegar

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Serve

4

s

Step-by-step: 0LACE THE PEPPERS ON A BAKING TRAY

drizzle with olive oil, and roast at ƒ# FOR MINUTES 3TIR HALF WAY through. )N THE MEANTIME HEAT A LITTLE OLIVE OIL IN A PAN ADD THE GARLIC ONION LEEK OR CELERY AND CHILLI AND COOK ON A LOW HEAT FOR MINUTES .OW ADD THE ROASTED RED PEPPERS

tomatoes, sugar, balsamic vinegar, and AROUND LITRE OF WATER OR VEGETABLE STOCK AND SIMMER FOR MINUTES 0UREE THE SOUP IN A BLENDER n AND PASS through a sieve if you prefer a really smooth texture. Season with salt and pepper, and top with a blob of crème FRAICHE AND OR CHOPPED CORIANDER

Serve

Curried Parsnip Soup 9OU VE SPOTTED PARSNIPS AT a A BOWLx NOW SEE HOW sweet parsnips and spicy flavours work so well together.

You’ll need: s TABLESPOON SUNmOWER OIL s ONION GARLIC CLOVES AND CM FRESH GINGER n ALL PEELED and finely chopped s FRESH GREEN CHILLI DE seeded and finely chopped s TEASPOON OF GROUND CUMIN

GROUND CORIANDER AND ž teaspoon of ground turmeric s CARDAMOM PODS s CARROT CELERY STALK AND LEEK n ALL lNELY CHOPPED s PARSNIPS PEELED AND roughly chopped s ML COCONUT MILK s ML VEGETABLE STOCK

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Step-by-step: (EAT THE OIL IN A PAN ADD THE onion, garlic, ginger and chilli, and cook for 5 minutes. Stir in the spices and cook for a further minute. .OW ADD THE CARROT CELERY AND leek, reduce the heat and cook for 5 minutes. !DD THE PARSNIP CHUNKS STIR WELL

add the coconut milk and stock, AND COOK FOR MINUTES UNTIL the vegetables are soft.

7HIZZ THE SOUP IN A BLENDER

reheat it gently, season with salt and pepper, and serve topped with a sprig of coriander.

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Something different around every corner 2UTH 7RIGHT MEETS -ELVYN AND +EN AT 7INTERTON (OUSE GARDEN Community-led regeneration of your immediate surroundings doesn’t get much healthier than this!

7INTERTON (OUSE 'ARDENS LIE AT THE FOOT OF THE LANDMARK 7INTERTON (OUSE TOWER BLOCK JUST BEHIND Watney Market.

2ESIDENTS -ELVYN 3MITH AND +EN $AVIS ESTABLISHED THE GARDENS IN ON UNDERUSED WASTELAND h4HE LAND was very overgrown so we set to work with contractors to clear it. Then we designed, constructed and started to plant it.�

This award-winning community garden and allotment area now includes rare breed poultry – such as 4RANSYLVANIAN .AKED .ECKS AND 3ERAMA THE WORLD S SMALLEST CHICKEN n TOGETHER WITH DUCKS A THRIVING wildlife pond, a beautiful alpine bed and evolving Mediterranean area. A striking feature is the variety of levels – banks of plants, climbers, raised beds and a pergola seating area that provides dappled shade in the summer. “Now when people walk through the gate they get something different around every corner. In the summer the scents are overwhelming: lavender, roses, alpine and other plants attract bees and butterflies�.

The gardens are managed on strict organic principles.

2ESIDENTS HAVE THEIR OWN ALLOTMENT SPACES FOR growing fruit, vegetables and herbs. Even small areas, organically fertilised, produce heavy crops.

The gardens are open to the public on Sunday MORNINGS AM NOON ALL YEAR ROUND 0LANTS

chicks and eggs are for sale when available. A ‘pocket park’ on an adjacent area of land is planned, to include a children’s play area, flowerbeds and a seating area.

www.facebook.com/ WintertonHouseOrganicGarden

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PULSES AND RICE

Chickpeas, Puy lentils, basmati rice and risotto rice can all form the base FOR A NUTRITIOUS TASTY MEAL (ERE WE show you how to spice them up, add a few vegetables, and meld the flavours to create delicious, value-for-money meals. Quick, healthy comfort food, before you know it.

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Jollof Rice with Fried Plantain Jollof rice is found throughout West Africa and is thought to be the origin of the Cajun dish, jambalaya.

Fried slices of plantain add a little sweetness.

Serve

4

s

as a m a dish in

You’ll need: s TABLESPOON OLIVE OR vegetable oil

s TEASPOON CURRY POWDER

s LARGE ONIONS PEELED AND sliced

s SPRIG FRESH THYME

s X G CANS PLUM TOMATOES s RED PEPPER DE SEEDED AND diced s TABLESPOONS TOMATO PUR�E s — TEASPOON CAYENNE PEPPER OR chilli powder

s BAY LEAVES s STOCK CUBE s G LONG GRAIN OR BASMATI RICE s SALT AND FRESHLY GROUND BLACK pepper s PLANTAINS PEELED AND CUT INTO CM THICK SLICES AND DEEP fried

Step-by-step: &OR THE RICE HEAT THE OIL IN A LARGE PAN AND COOK THE ONIONS OVER A GENTLE heat until translucent.

3TIR IN THE CANNED TOMATOES RED PEPPER AND TOMATO PURĂ?E THEN SEASON with salt, freshly ground black pepper and the cayenne or chilli. Add THE CURRY POWDER BAY LEAF AND THYME THEN POUR IN ML OF WATER AND crumble in the stock cube. #OVER AND BRING TO THE BOIL THEN REDUCE THE HEAT AND SIMMER FOR n MINUTES 2INSE THE RICE WELL TO REMOVE EXCESS STARCH THEN ADD IT TO THE TOMATO mixture.

5. Bring to the boil, then reduce the heat to low. Cover and simmer for n MINUTES OR UNTIL THE RICE IS COOKED 6. Season to taste with salt and freshly ground black pepper, and serve with fried plantains and a crisp green salad.

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Tweaks: &OR EXTRA l RE ADD A 3COTCH BONNET WHOLE NOT CHOPPED during the simmering process – but be sure to remove it before serving, as they’re incredibly hot!

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Beetroot Risotto

Serve

2ISOTTO IS SO VERSATILE HERE WE VE USED BEETROOT FOR A colourful pink-red dish, but you can adapt the recipe to use whatever vegetables are in season or to hand.

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as a m a dish in

You’ll need: s ML VEGETABLE STOCK ADD stock cubes or Bouillon powder TO WATER s TABLESPOONS OLIVE OIL s A KNOB OF BUTTER s LARGE ONION PEELED AND VERY finely chopped s CLOVES OF GARLIC PEELED AND finely chopped s STICKS OF CELERY VERY lNELY chopped

s G RISOTTO RICE ARBORIO OR CARNOROLI s G BEETROOT IF USING PRE cooked beetroot, buy them without vinegar; if using fresh beetroot, cut into wedges, drizzle with oil and ROAST FOR MINUTES AT ƒ# ƒ# FAN s SALT AND PEPPER TO TASTE s G FRESHLY GRATED PARMESAN

Step-by-step: )N A SAUCEPAN GENTLY HEAT THE STOCK n KEEP IT SLOWLY SIMMERING BUT NOT boiling. )N ANOTHER PAN A WIDE BOTTOMED ONE IS BEST HEAT THE OLIVE OIL AND BUTTER

ADD THE ONION GARLIC AND CELERY AND COOK GENTLY FOR MINUTES n you’re aiming to soften the ingredients, not to colour them. .OW ADD THE RICE AND A LADLEFUL OF THE STOCK STIR OFTEN TO AVOID IT STICKING the rice should turn slightly translucent, as the stock evaporates. #ONTINUE ADDING ONE LADLEFUL OF STOCK AT A TIME AND WAITING FOR IT TO absorb before you add the next. Stir often, and taste a few grains now and then to check how the rice is cooking; if you run out of stock, just add some boiling water. About half way through, add the beetroot.

5. When cooked, remove from the heat, stir in the grated parmesan, pop on THE PAN LID AND LET IT SIT FOR MINUTES BEFORE SERVING

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Tweaks: When it comes to inventing your own risotto COMBINATIONS THE SKY S THE LIMIT (ERE ARE A FEW l RM FAVOURITES

using vegetables you’ll find at Watney Market: mushrooms, COURGETTES PEAS BROAD BEANS OR ROASTED BUTTERNUT SQUASH &OR more adventurous tastes, try radicchio and walnuts, substitute goat’s cheese for parmesan, or experiment with a sweet strawberry risotto.

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Serve

Chana Masala with Spinach

4

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as a s id dish e

'RAB A FEW TINS OF CHICKPEAS AND A HANDFUL OF SPINACH AND RUSTLE UP THIS HEALTHY CURRY IN MINUTES You’ll need: s G TINS OF TINNED chickpeas, drained s G TOMATOES CHOPPED s TABLESPOON VEGETABLE OIL s LARGE ONION PEELED AND finely sliced s CLOVES OF GARLIC PEELED and crushed s CM OF FRESH GINGER PEELED and thinly sliced s FRESH GREEN CHILLIES CHOPPED s TEASPOONS OF CHILLI POWDER

ground coriander and ground CUMIN AND ž TEASPOON OF turmeric and garam masala s BUNCHES OR BAGS OF FRESH spinach, roughly chopped s TABLESPOON OF LEMON JUICE s HANDFUL OF FRESH CORIANDER

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Step-by-step: (EAT THE OIL IN A PAN !DD THE ONION AND COOK FOR MINUTES until golden.

3TIR IN THE GARLIC GINGER AND chillies and fry for a further minute. Then add the chilli powder, ground coriander, ground cumin, turmeric and garam masala, cook for a further few minutes. .OW ADD THE DRAINED CHICKPEAS

tomatoes, some salt and about ML OF WATER 3IMMER FOR minutes, stir in the spinach and lemon juice, and simmer for a further 5 minutes. Sprinkle with fresh coriander to serve.

Warm Puy Lentil Salad A lentil dish for people who reckon they don’t like lentils. Try adding a poached egg on top or, if you eat meat, include chopped bacon.

You’ll need: s G 0UY LENTILS RINSED s BAY LEAF s TABLESPOON OLIVE OIL s MEDIUM CARROTS PEELED AND very finely chopped s LARGE ONION PEELED AND very finely chopped s RED PEPPERS VERY lNELY chopped s G MUSHROOMS lNELY chopped s GARLIC CLOVES PEELED AND very finely chopped s CHOPPED PARSLEY TO SERVE For the dressing: s TEASPOON $IJON MUSTARD s TABLESPOON OLIVE OIL s TABLESPOONS BALSAMIC vinegar

Serve

4

s

as a s id dish e

Step-by-step: 0UT THE LENTILS AND BAY LEAF IN A saucepan, cover with cold water and bring to the boil. Simmer FOR ABOUT MINUTES UNTIL THE lentils are soft, skimming off any surface scum. )N A SAUTĂ? PAN GENTLY COOK THE carrots in the oil, stirring every SO OFTEN !FTER MINUTES ADD the onion, peppers, mushrooms and garlic, season and cook for a FURTHER MINUTES 0UT ALL OF THE DRESSING INGREDIENTS into a jar or bowl and shake or stir until well blended.

7HEN THE LENTILS ARE COOKED

drain and add to the carrot, onion and pepper mixture, along with the dressing. Season, stir well and serve warm, with chopped parsley scattered over the top.

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Food fosters friendships *AYNE 7HITESIDE DISCOVERS THE RECIPE FOR SUCCESS AT (EALTHY #HULA Mix a love of food and gardening. Add a good pinch of enthusiasm. Blend an interest in healthy eating with QUALIl CATIONS !ND COMBINE WITH THE friendship of five women to create AN ORGANISATION CALLED (EALTHY #HULA (EALTHY 3TOVE

-INA -INARA !NWARA AND 2OKEYA “They were so welcoming, bringing and sharing their food, helping me massively in my first years in London and supporting me as a mum.� In turn Sufia encouraged them to embrace community life.

When Sufia Alam arrived in Tower (AMLETS FROM 9ORKSHIRE AS A YEAR OLD she was confronted with the anonymity of a big city. “I was in awe of this mini Bangladesh in Shadwell, yet amazed at how little the women actually participated in the community.�

As Minara explains: “Back then, getting out of the house was a big thing for us.� So, close to the centre they created a private garden with TRELLISES AND STARTED GROWING SQUASHES

pumpkins and tomatoes. Dieticians and nutritionists gave them talks about healthy eating. It helped the women to think about how to prepare their produce while reducing salt and saturated fats in their food. And over

To meet some friends, Sufia joined the Wapping Women’s Centre off Pinchin Street as a volunteer. There she met

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the years the garden has flourished: “I recently won a prize for my home-grown pumpkins,�

Minara says with a smile.

The Working Neighborhood Programme and Social Enterprise Agency helped them see how they might combine their love of cooking with employment. “We were dependent on benefits at that time. With kids grown up and fewer time constraints, we took courses in food preparation and hygiene and in English.�

7ITH ENTHUSIASM AND QUALIl CATIONS CAME CONl DENCE )N (EALTHY Chula was formed as a not-for-profit organisation providing catering for local

venues and events. The women run a lunch CLUB FOR THE OVER S

help spread the healthy eating message, and are also eco-champions for the Shadwell area.

They recently took part in a festival that brought together residents and groups from Shadwell and Wapping. And this Watney Market cookbook was another venture for the group. For six weeks they helped develop and trial the recipes, working with a group of local residents. “We’ve really enjoyed exchanging ideas and developing the recipes with all our good friends and neighbours in the kitchen.�

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A Day in the Life: Michele Kearns, cookery tutor Dawn: ) START AT AM WITH A COFFEE AND MINUTES MEDITATION The coffee wakes me up; the meditation keeps me calm and centred for the day. Teaching cookery is hugely enjoyable but also pretty hectic – the meditation really helps.

Breakfast: something like toasted muesli with blueberries, pear, yogurt and honey. I teach baking: if I ate everything I cook I’d be enormous so I try to eat as healthily as possible and go to the gym four times a week.

Morning class: I cycle to the Shadwell #ENTRE IN MINUTES -Y l RST SESSION IS a tailored cake class for 5 people: today we’re making white layer cakes using egg whites and lemon zest. There’s a real need for all the classes we run.

People watch cookery programmes on TV but don’t actually cook. There are posh cookery classes but many people can’t afford those. The classes at Shadwell help fill the gap.

Lunch: Usually a big salad of some sort. I love beetroot and red cabbage, but I’ll use whatever’s handy, with seeds sprinkled on top and maybe chicken or tofu. I also enjoy Yotam Ottolenghi’s Middle Eastern dishes – so colourful and delicious.

Afternoon: During the afternoon I might do my own baking or practise food photography – I’m trying to get my photos to look warmer.

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Evening class: Tonight it’s French patisserie and we’re making madeleines; they’re easier than some cookery books make out, and best when eaten warm from the oven. I’m aiming to give people confidence to cook; practice is really important.

Late: At home I flop and read. I’ll have been either running around or on my FEET ALL DAY SO ) M IN BED BY PM

Courses at the Shadwell Centre (www.ideastore.co.uk) range from Thai cookery to wired sugar flowers, basic cookery skills to bread making. Michele also has her own company, Canary Cakery.

Interview: Liz Baume

FISH

There’s a fabulous choice of fish – whether fresh, frozen or tinned – in the specialist bazars of Shadwell. Our fish recipes include Japanese prawn burgers, a spicy sardine curry, and home-made fish fingers using pangash, tilapia or river cobbler. We’re delighted too that TV chef Cyrus Todiwala shares his recipe for a classic Parsee dish, patrani macchi.

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Prawn Burgers Japan meets America in this healthier version of a burger. Serve in a toasted bun or simply as a fishcake, with grated mooli, sliced cucumber or your choice of sauce.

Serve

4

as a m a dish in

You’ll need: s G RAW PEELED AND DE VEINED PRAWNS s SPRING ONIONS lNELY CHOPPED s TABLESPOON MAYONNAISE s TEASPOON FRESHLY GRATED GINGER s TABLESPOON CORNmOUR s TABLESPOON PLAIN mOUR s PINCH OF SALT s SPICE MIX USE TEASPOON OF EITHER *APANESE SPICE POWDER OR crushed red chillies s TABLESPOONS lNE PANKO BREADCRUMBS s SPRAY ON OIL

Step-by-step: 0ROCESS HALF THE PRAWNS IN A FOOD PROCESSOR TO MAKE A lNE PASTE 0UT IN a bowl and add the remaining prawns, roughly chopped, together with the spring onions, mayonnaise, fresh ginger, cornflour and plain flour, salt and your choice of spice. Mix well. ,EAVE FOR AT LEAST AN HOUR IN THE FRIDGE n IT S A FAIRLY WET MIXTURE AND needs to firm up before you shape into burgers. $IVIDE THE MIXTURE INTO BURGERS n THE SIZE OF A lSHCAKE n AND ROLL IN the breadcrumbs to cover them all over.

0LACE ON TO A LIGHTLY GREASED BAKING TRAY SPRAY WITH OIL AND BAKE AT ƒ# FOR MINUTES UNTIL THE BURGERS ARE PIPING HOT IN THE CENTRE

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s

Tweaks: Fancy a hotter taste? Add an extra kick to the burgers by serving with a dollop of mustard or chilli mayonnaise, or HOME MADE WASABI MAYONNAISE MIX A LITTLE WASABI PASTE OR POWDER WITH MAYONNAISE A TASTE OF WATNEY MARKET

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Quick Sardine Curry

Serve

4

s

4HIS QUICK NUTRITIOUS CURRY USES TINNED SARDINES IN as a m a tomato sauce – a staple in most pantries and relatively dish in cheap to buy. As an alternative, try it out with fresh SARDINES ABOUT G TRIMMED AND CHOPPED You’ll need: s CANS G EACH SARDINES IN tomato sauce

s TEASPOON CORIANDER POWDER

s TABLESPOONS OIL

s TEASPOON RED CHILLI POWDER

s ž TEASPOON FENUGREEK SEEDS

s ž TEASPOON TURMERIC

s TEASPOON GARLIC PASTE

s ž TEASPOON SALT OPTIONAL

s MEDIUM ONIONS, peeled and finely chopped

s GREEN CHILLIES SLIT

s LARGE TOMATOES lNELY CHOPPED

s CORIANDER CHOPPED FOR GARNISH

Step-by-step: (EAT OIL IN A FRYING PAN AND ADD THE FENUGREEK SEEDS 7HEN THEY BEGIN TO SPLUTTER ADD THE GARLIC PASTE FOLLOWED BY THE CHOPPED ONION 3AUTĂ? the onion until it is golden brown in colour. !DD THE CHOPPED TOMATOES AND ALL THE DRY SPICES 'O EASY ON ADDING salt, as canned sardines already contain salt. Cook on low-medium heat until the tomatoes are soft and oil oozes out.

'ENTLY ADD THE SARDINES ALONG WITH THE TOMATO SAUCE TO THE PAN $O NOT move the sardines too much to avoid breaking the pieces. !DD THE SLIT GREEN CHILLIES AND SIMMER FOR ABOUT MINUTES TO HEAT THE sardines fully and allow the flavours to mingle.

'ARNISH WITH CHOPPED CORIANDER AND SERVE WITH BOILED RICE

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Top tip: Sardines are said to be one of the world’s healthiest FOODS SINCE THEY ARE LOADED WITH /MEGA FATTY ACIDS PROTEIN

6ITAMIN " 6ITAMIN $ IRON AND PHOSPHORUS AS WELL AS A HOST of other key vitamins and minerals.

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Home-made Fish Fingers with Sweet Potato Oven Chips

Serve

4

s

as a m a dish in Even kids who hate fish will devour these fish fingers, and the sweet potato oven chips provide enormous amounts of vitamins A and C. You’ll need: s WHITE lSH lLLETS ABOUT G IN TOTAL PANGASH TILAPIA OR river cobbler, for example

s SWEET POTATOES ABOUT G IN TOTAL

s ML LIGHT MAYONNAISE

s RICE mOUR

s ML DRY BREAD CRUMBS

s TEASPOONS VEGETABLE OIL

s TABLESPOON FRESH PARSLEY VERY finely chopped

s teaspoon each of salt and pepper

s EGG WHITE

s ž TEASPOON #AJUN SEASONING

Step-by-step: 0EEL THE SWEET POTATOES AND SLICE THEM LENGTHWISE BOTH WAYS TO MAKE @CHIPS APPROX CM WIDE EACH WAY AND ABOUT CM LONG )N A BOWL WHISK THE EGG WHITE UNTIL FROTHY WHISK IN OIL SALT AND pepper. Toss in the sweet potatoes, remove, and coat them in rice flour.

0LACE THEM ON PARCHMENT PAPER ON A BAKING TRAY AND BAKE AT ÂŞ#

TURNING ONCE FOR ABOUT MINUTES OR UNTIL TENDER AND EDGES ARE browned and crisp.

-EANWHILE CUT THE lSH lLLETS INTO X CM lNGERS PLACE IN A LARGE bowl. Add the mayonnaise; toss to coat. In a shallow dish, combine the breadcrumbs, parsley and Cajun seasoning; dip the fish fingers into the breadcrumb mixture, turning to coat.

"AKE AT ƒ# ON A GREASED BAKING TRAY TURNING ONCE FOR ABOUT minutes or until dark golden and the fish flakes easily when tested.

Serve with the sweet potato chips.

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Tweaks: There’s a huge range of fish available at Watney -ARKET THIS IS A WAY TO TRY OUT SOME NEW ONES 0ANGASH A TYPE OF CATl SH AND TILAPIA ARE TWO FRESHWATER l SH THAT YOU LL BE ABLE to find as frozen fillets.

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Indian Flavours, Sourced in Britain Jayne Whiteside meets local television chef Cyrus Todiwala in and look at the menu, only to slip out when the waiter wasn’t looking! When I won Best Indian Chef and got a great Evening Standard review, those same people walked back in again.�

Twenty years ago, Cyrus Todiwala UPROOTED HIS FAMILY FROM 'OA AND SET UP HIS l RST RESTAURANT #AF� 3PICE Namaste. Now – three restaurants, a CAF�

SIX BOOKS AND A 46 SERIES LATER – he speaks with experience about sourcing and cooking fine Indian food. “When I started, I couldn’t identify with the way Indian food was displayed, cooked or sold so I embarked on a journey of buying British and cooking Indian: OF ALL WE PROCURE IS British,� he explains when we meet in his Prescot Street restaurant.

4HE MENU AT #AF� 3PICE Namaste testifies to this, with dishes created with hand-dived Isle of Mull scallops, venison from Suffolk, and ORGANIC PORK FROM THE #HILTERN (ILLS It’s a food tour of the British Isles.

This type of Indian cookery was not initially popular. “People would come

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“When it comes to fish, sustainability is important to us. As part of Skippers Catch network, I get a call when the boat docks near City Airport.� The SALMON IS SOURCED FROM 7ESTER 2OSS

THE ONLY 230#! APPROVED l SHERY IN THE 3COTTISH (IGHLANDS h7E SOMETIMES serve pike and perch sourced from a mad man on the shores of Loch Lomond. You have to be a bit crazy to cope with the midges up there!�

We touch on his other ventures – including -R 4ODIWALA S +ITCHEN AT (EATHROW 4ERMINAL AND 4HE 0ARK #AFĂ? in Victoria Park. “The CAFĂ? IS WHIMSICAL AND weather dependent.

But we stand by our principles and do the BEST QUALITY FOOD n SUCH as British Lop Pork sausage.� “My tip is to treat cooking with a +)33 n +EEP )T 3IMPLE 3TUPID 5SE GOOD QUALITY INGREDIENTS AND USE your initiative. There’s so much lovely British produce out there.�

Patrani Macchi This classic Parsee dish uses pomfrets – a flat roundish fish – but you could use filleted plaice or other white fish.

You’ll need: s WHOLE POMFRETS OR l LLETED PLAICE CUT INTO INCH THICK SLICES s BANANA LEAVES OR USE ALUMINIUM FOIL

Serves

4

as a main dish

s WHOLE COCONUT GRATED OR G OF l NE GROUND DESICCATED s BUNCH FRESH CORIANDER s FRESH GREEN CHILLIES s GARLIC CLOVES PEELED s TEASPOON CUMIN SEEDS s TABLESPOON SUGAR s SALT TO TASTE s JUICE OF ONE LEMON s BUNCH OF FRESH MINT s ž TEASPOON TURMERIC

Step-by-step: 2UB EACH SLICE OF l SH WITH SALT and turmeric and set aside whilst you make the chutney.

'RIND ALL OTHER INGREDIENTS INTO A paste using minimal water. Coat the fish slices with this coconut chutney.

2EMOVE THE BANANA LEAVES STEMS and string the sides. Cut them INTO SQUARES BIG ENOUGH TO WRAP each fish piece. Warm the leaves briefly over an open flame to make them soft and supple.

0LACE THE COATED l SH ON THE banana leaf, wrap and tie with a string to form parcels.

0REHEAT THE OVEN TO ƒ# FAN

place the wrapped fish on a flat tray, sprinkle with some malt vinegar and a little water, and put IN THE OVEN TO STEAM FOR ABOUT minutes.

6. Just before serving remove the strings, and serve the fish with the banana leaf.

From Cyrus Todiwala’s ‘Bombay’ cookbook A TASTE OF WATNEY MARKET

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Underground, Overground *ESSICA (ODGE AND *OE &ENNERTY OF 3TEPNEY #ITY &ARM SHARE some growing insights with Jayne Whiteside Currently standing at over four acres, Stepney City Farm has nearly doubled IN SIZE SINCE ITS INCEPTION IN From pottery to pigs, crafty Saturdays TO CAFĂ? SNACKS THERE S A LOT GOING ON THE FARM ATTRACTS OVER VISITORS A year and space is at a premium.

4HE CREATIVE USE OF SPACE ON THE allotments – above ground, on the ground and underground – adds a new dimension to the farm. “The Bengali community farm their allotments in a very different way to the traditional English drills,� explains farm manager *ESSICA (ODGE h5SING THESE WOODEN structures allows you to grow vegetables such as tomatoes, grapes and even pumpkins on high, whilst providing shade for lettuce, herbs and chard below.�

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“We adapted the same principle to our forest garden. Our fig tree has provided a canopy as well as delivering some great produce for our cafe.� Jessica points out the Flamingo tree, Toona Sinensis: “It has beautiful pink leaves which turn to a dark green and provide a lovely garlicky addition to any dish. It has been a revelation!�

In London clay soil, getting good root vegetables such as carrots and parsnips is the big boast factor amongst allotment gardeners. Perennial crops also help massively in reducing the workload by re-rooting and coming back year after year. The Jerusalem artichoke is one such vegetable; harvested in the autumn and winter, it has been a WELCOME ADDITION TO THE CAFĂ?

“Egyptian walking onions are another success. The shoots bend over and re-root in the soil, providing another crop in spring.” It’s a way to increase the harvest and make the land more productive. The polytunnel helps to extend seasonal produce and protect delicate vegetables such as spinach and the black pineapple tomato.

Chef Joe Fennerty is responsible for turning the produce into delectable dishes. “We base our menu around whatever’s in season at the farm.

In the spring and summer there are lots of spring greens, runner beans, beetroot, onions, rhubarb and broccoli, and in the autumn and WINTER WE HAVE PUMPKINS SQUASHES

figs, kale, apples and cabbages.”

“It’s a challenge as everything in the CAFÏ IS MADE FROM SCRATCH WITH THE help of our team and volunteers. This year we have had chilli overload.

'REAT FOR SPICING UP DISHES BUT also good for chutneys and jams.”

Interestingly Joe found out from the local community that harvesting the chillies when they are green was better for curry dishes but letting them go red was better for chutneys and making longer lasting chilli flakes.

“We base our menu around whatever’s in season at the farm.”

The farm is open from 10am-4pm on Tuesday-Saturday, and is free to visit. The café is open 9.30am2.30pm, Wednesday-Saturday.

There’s also a weekly farmers’ market every Saturday, 10am-3pm. www.stepneycityfarm.org

Stepney City Farm is a flourishing community enterprise. Whether you’re popping in for coffee, stocking up at the Saturday farmers’ market, or simply meeting the animals, it’s a great place to visit with family and friends.

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A Co-operative Approach 2UTH 7RIGHT REPORTS ON TWO LOCAL FOOD CO OPS Food co-ops around % ARE BURSTING WITH fresh produce. Visit St Dunstan’s Stepney on Wednesdays and Society ,INKS *OHN &ISHER 3TREET on Thursdays and you’ll find high-grade fruit, vegetables and herbs at very affordable prices.

Community Food Enterprise sources and delivers the produce to both co-ops – ordered week by week to cater for diverse, local tastes: from cauliflowers and cabbages to spinach, mooli, apples, garlic, ginger and coriander.

An experienced worker, along with volunteers, sets up the stall, prices up taking into account seasonality, and SOON QUEUES OF CUSTOMERS START TO FORM Other ‘regulars’ phone in their orders for later pick-up.

Sarah Smith at St Dunstan’s explains that they can keep prices at “breakeven� level because charitable grants currently cover the project costs. The stall stands by the church door, and HAS BEEN RUN BY 3HANAZ 2ASHID FOR WELL over a year: “People come here not only for affordable produce, but they enjoy the community aspect and appreciate feeling recognised and valued.�

This community-facing approach helps set food co-ops apart from

38

supermarkets. Volunteers gain experience in display, customer service and pricing. There’s also a strong ‘hospitality’ element; at Society Links, organisers Joyce Archbold and Shanaz Begum share cooking tips with me, such as stir-frying sprouts with ginger and orange peel, or adding sage between layers in Dauphinoise potato.

So, when you’re next looking for a chat over the clementines, pay a visit to your local food co-op.

St Dunstan and All Saints Food Co-op Outside the Church on 7EDNESDAYS FROM AM

3TEPNEY (IGH 3TREET % .2 www.stdunstanstepney.com Society Links Food Co-op “Fisher Foods� 4HURSDAYS n PM

*OHN &ISHER 3TREET % *8 www.societylinks.org.uk

FRUIT

Watney Market is rather like a fruit salad – full of refreshing and exotic flavours. Browse the stalls and bazars and stock up with the fruits that are in season; as well as staples – apples and oranges, lemons and limes – look OUT FOR CUMQUATS JACK FRUITS LYCHEES

mangoes, pomegranates, rambutans, and much more.

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Home-made Lemonade A zingy alternative to shop-bought lemonade, serve it ice cold.

Blender Version

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Non-blender Version

You’ll need:

You’ll need:

s LEMONS WASHED AND CUT into eight

s LEMONS WASHED AND chopped into smallish pieces

s TABLESPOONS CASTER SUGAR

s TABLESPOONS CASTER SUGAR

s LITRES WATER

s LITRES BOILING WATER

Step-by-step:

Step-by-step:

Put the lemons, sugar and water into a blender. Process briefly, then strain into a jug. Taste and adjust the tartness or sweetness, whichever you prefer. Chill in the fridge.

Put the lemons and sugar into a heatproof jug or bowl. Pour over the boiling water and leave to stand FOR AT LEAST MINUTES 3TRAIN INTO A serving jug and chill in the fridge.

Mango Lassi Lassi – a traditional yoghurt-based drink from Bangladesh – is so simple to make that you’ll want to try it time and again. Start with this mango version and then experiment with blueberries, bananas or peeled peaches, whatever soft fruit is in season.

You’ll need: s ML MILK s ML NATURAL UNSWEETENED yoghurt

Step-by-step: Blend the ingredients together and serve with ice. It can be kept in the FRIDGE FOR UP TO HOURS %ASY

s RIPE MANGOES PEELED AND diced

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Apple Snow A light and simple pudding, this is an old English recipe that is delicious, yet low in fat.

You’ll need: s G LARGE COOKING APPLES

peeled, cored and sliced s EGG WHITE s TABLESPOONS CASTER SUGAR s ž TEASPOON lNELY GRATED lemon rind s TABLESPOONS LOW FAT CRÒME fraiche

Step-by-step: #OOK THE APPLES WITH THE SUGAR in the least amount of water you can get away with. Towards the

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END n ABOUT MINUTES n TURN the heat off and let the heat in the pan finish cooking them.

Leave to cool slightly.

0UREE THE APPLES IN A BLENDER

food processor, or by beating with a spoon and sieving.

3TIR IN THE LEMON RIND AND CRĂ’ME fraiche.

7HISK THE EGG WHITE UNTIL STIFF and gently fold into the apple puree until you have a smooth, light mixture. Serve in individual glasses or bowls.

Fresh and Fruity 2UTH 7RIGHT VISITS TWO LOCAL CENTRES OFFERING HEALTHY lifestyle advice

3T (ILDA S 3ONALI 'ARDENS $AY Centre in Tarling Street is one of lVE 4OWER (AMLETS ,INK!GE HUBS HELPING THE OVER S TO STAY ACTIVE and healthy. Outreach worker Shahin +HAN EXPLAINS h/UR PARTICIPANTS ARE different nationalities, for example, African, Caribbean, Asian, English.�

From time to time, they run healthy cookery classes. “The focus is all around healthy eating and cooking – so, for everyone, it’s less salt, less oil and less frying�.

Based at the Stifford Centre in Stepney 'REEN THE (EALTH Trainers support residents looking to improve their physical and mental wellbeing.

Other sessions include cycling, yoga, aerobics and boxing, and they also run welfare, housing and legal advice drop-in sessions. “It’s about empowering the community,� says team leader Jobrul Islam.

Sonali Gardens Day Centre 4ARLING 3TREET % !4 WWW STHILDAS ORG UK PROJECTS Stifford Centre #RESSY 0LACE % *' www.stifford.org.uk

4HE LOCAL (EALTH 4RAINER TEAM ALSO organises nutrition and cooking workshops. Their Cook & Taste and Cook Wise & Eat Wise workshops are based on the ‘Eatwell Plate’ model – aiming for balanced nutrition, and suitable proportions of different food types needed for a healthy diet.

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Peas in a Pod 2UTH 7RIGHT INVESTIGATES THE *AMIE /LIVER +ITCHEN 'ARDEN 0ROJECT AT 3T 0AUL S Whitechapel Primary School Over the last two years, the school grounds at St Paul’s Primary School have undergone a transformation.

Children have begun to grow their own fruit and vegetables, and a stylish ‘cooking pod’ has arisen – with help from local businesses – incorporating a WELL EQUIPPED KITCHEN WITH INDUCTION hobs, stoves, sinks and work surfaces. “It’s time The impetus for these changes came in 3EPTEMBER WHEN THE school decided to embark upon the Jamie Oliver’s

+ITCHEN 'ARDEN 0ROJECT 4HE PROJECT – part of the Jamie Oliver Education Charity – helps teachers to teach children about growing and cooking fresh food.

to get back to basics and teach our children about food.�

As the campaigning television chef explains, “It’s time to get back to basics and teach our children about food.

4HE +ITCHEN 'ARDEN Project supports schools in bringing food education to life. We teach kids about where food comes from, what it is, and how it affects their bodies.�

Simon Thompson, subject leader FOR THE +ITCHEN 'ARDEN 0ROJECT AT 3T Paul’s, shows me around. The school n WHICH NESTLES IN 7ELLCLOSE 3QUARE

just off Cable Street – has a multicultural ethos and has been judged ‘outstanding’ by Ofsted. “We have always had a particular focus on the importance of healthy children and how that impacts on, for example, their concentration at school. We wanted a more structured approach because we were seeing the impact that unhealthy eating was having on children.�

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Food poverty has many causes and shows itself in many ways but food-related education from a young age is a key tool in alleviating the situation. “We firmly believe that children learn best about health and wellbeing through tangible activities – doing it.”

As Simon and I approach the pod, a group of children come out munching on kale that they’ve cooked: “Many wouldn’t have known what kale was until recently, now we have children who know different types of herbs. We see children taking food home, sharing recipes.”

St Paul’s has successfully integrated nutrition, growing and cooking food into the core curriculum so that these elements also enhance reading, writing, mathematics, sciences and other learning. The timetable was restructured so that all pupils enjoy two hours a week investigating, cooking, growing – and, yes, happily munching on – healthy food.

“We want the children to be so excited about healthy things that they don’t have time to behave unhealthily, to broaden their horizons to see that there’s a world of affordable healthy food out there. When they’ve got that excitement they don’t just want to do it at school, they want to cook at home too.”

www.st-pauls.towerhamlets.sch.uk www.jamieskitchengarden.org

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CREATING A COOKBOOK )N SPRING A GROUP OF LOCAL RESIDENTS CAME TOGETHER TO TRY THEIR HAND AT COOKING AND TRIALLING OVER RECIPES /UR MISSION WAS TO create a cookbook of healthy, tasty recipes for our neighbours to enjoy.

Buying our ingredients locally

Trialling r ecipes

Trying many new flavours a nd tastes 46

Finding out abou t the

produce

her Cooking toget

Gathering feedback to hone our recipes

With thanks to our project participants and funders Recipe triallers: Fatima Ali, Saeeda Bano, Primela Bhambri, Judy Lyle, Shuchana Pervin, Pat Quinn, #ATHRYN 2EES AND -ELVYN 3MITH Journalists: Charlotte Nicholls, Jayne Whiteside AND 2UTH 7RIGHT Healthy Chula: Anwara Begum, Mina Begum, -INARA "EGUM 2OKEYA "EGU AND 3Ul A !LAM Photos: 'RAHAM "ARKER .ATALIE #LARKE #LAIRE $OA

-ANDY (ARRILAL 4RIPTI ,APHAM 3HABANA -ANNAN

*ESMIN .AHAR #ATHRYN 2EES *ULIA 9EO 3T 0AUL S Whitechapel, Stepney City Farm, Stifford Centre HEALTH TRAINERS 4(#( #YRUS 4ODIWALA AND 7%.

Design: Paul Lindt at academydesign.com Project coordinators: 'RAHAM "ARKER ,IZ "AUME and Julie Begum

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