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We found this resource extremely useful and wanted to share it with you too!    Here is the link to have a read and find out more    https://media.nesta.org.uk/documents/a_steak_in_the_economy.pdf
Camilla Schneideman, Managing Director of Leiths School of Food and Wine has kindly shared with us one of her favourite recipes.   "I love strong flavours, as well as the combination of sweet and savoury in one dish. These contrasts exist in every cuisine, from Thai to Japanese. This recipe is a British version of this balance, and perfect with a glass of champagne."   Walnut Mini Tartlets with fig and blue cheese...
We interviewed Camilla Schneideman, MD of Leiths School of Food and Wine to find out more about her role, Leiths and more!   Let's start with a nice fun one, what is your earliest memory of food? I remember spending time in my Dad’s shop, Divertimenti. My brother and I grew up amidst the jumble of our kitchenware store, which was filled with hand-painted plates and platters, as well as bowls and jugs brought home...
SWEET AND SOUR TOFU Recipe by Romy Gill from the book Zaika I have never been a great fan of tofu, yet this recipe is so delicious I go back to it all the time. Here I’ve combined tofu with the flavours of India and China to create a truly multicultural dish. 45 minutes SERVES 2 200g tofu, cut into triangles 1 tsp cornflour 3 tsp grated fresh root ginger 6 garlic cloves, grated 5 tsp soy sauce 2 tsp Kashmiri red chilli flakes...
This week we talk to Stuart Macdonald the founder of ManiLife https://mani-life.com/   You moved to Argentina for a year in 2015, what inspired you on this trip to start ManiLife?   I started working with a peanut butter social enterprise, distributing the stuff to soup kitchens. Nutritionally it was pretty magic (and it also tasted a lot better than the stuff  I remembered from back home) so that sparked an...
CHILLI DHAL FRITTERS GATEAUX PIMENTS , MAURITIUS   These crunchy, spicy lentil balls, similar to falafel or Indian ʻvadaʼ, are one of the most popular street food snacks, or ʻgajacksʼ, in Mauritius. Yellow split peas are soaked in water overnight so they plump up and are easier to crush. They are then spiked with plenty of green chillies and fresh coriander before being rolled into small balls and deep fried. Eat them...
A wonderful recipe from Selina Periampillai who has just recently released her cookbook, The Island Kitchen . Below you'll find a recipe for sticky chicken wings CHICKEN WINGS WITH TOMATOES MBAWA YA TOMATI , COMOROS & MAYOTTE   These sticky chicken wings are irresistibly good. On the islands, street-side vendors grill them over charcoal, but at home they can be made in a saucepan. I have added smoked paprika to give...
Gabagools have relocated to Wembley Boxpark, you may have had their sandwiches at some of our events! The Melanzana - which has featured as one of LDN's best sandwiches includes a to die for vegan pesto.  Ingredients: 25g nutritional yeast 25g roasted cashew nuts 50g basil 1 x garlic clove 75ml olive oil   Method: 1. Whizz all of the ingredients together in a food processor until smooth.  - We...
To me, parfait is one of the most versatile things you can make. It's great for impressing at dinner parties, something fast and effective to whip up in the kitchen at work when you find yourself short on time & it's absolutely delicious.  Base recipe. Ingredients: 5 egg yolks 100g caster sugar 40ml water 500ml Double cream 20ml brandy/rum (optional) Flavourings/mix ins of your choice.   ...
Each newsletter we will be interviewing a independent producer who is smashing life. This week we talk to David Holton from Blackwoods Cheese Company .   How did Blackwoods Cheese company start? Myself and two friends that I grew up with and had all worked at our local dairy at some stage in our lives, all found ourselves living in the UK. Some still working working with cheese, some not. We couldn’t find any Persian...