KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

KATE DEVINE’S: Pink NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS

BARBIE MOVIE HEALTHY SNACKS

With the New Barbie Movie turning all things Pink. We thought it would be a good way to reintroduce Kate Devine’s No Bake Pink Healthy Energy Bars to make with your little ones over the summer hols.

*********

Updated: July 2023

I’m sure many of you are juggling work, summer holidays, life in general by now. Uniform shopping, queuing in school shoe shops and spending too many hours searching for just the right pens, pencils and protractors for your cherubs new, squeaky clean pencil case! I do have to laugh though, I mean, it’s as if my kids were last at school a year ago and absolutely nothing will fit them and I must absolutely buy them everything new or else…..what?! They’ll just wear the uniform they wore 8 weeks ago which pretty much still fits them! The sheer panic when trawling the shops is funny really.

Anyway, onto food talk….more specifically, packed lunches. Trying to find healthy foods that our kids will eat when left to their own devices in the dinner hall is near impossible. They’ll always pick the tastiest options or just not eat what we put in their lunchboxes and go hungry. Neither is ideal. So, I find building their lunchboxes with them the most effective way to get them to eat well. Okay, so let’s be realistic here as well….you’ve been working late or done a million after school clubs and just about manage to feed your kid(s) dinner and get them in bed at a decent hour, then you realise you’ve got to do their lunchboxes! You’re not going to wake them and get them to join you in the slightly tedious process of creating a nutritious yet tasty lunch for the following day. BUT, you can perhaps spend some time over the weekend/evenings chatting and swapping ideas of what they might like to have for the coming weeks lunches. And if you are organised one night, before bed, ask them if they want to help you make their lunch for the next day and that you want to make sure they’re going to enjoy and want everything you put in there. Also, don’t forget they can take leftover dinners such as pasta or rice dishes, which they can eat cold or pittas, wraps or bagels. It doesn’t have to just be soggy sandwiches, crisps and chocolate bars!

One of the main things I would recommend to incorporate into their lunches is variety. Try to add different texture foods – sweet, salty, crunchy and soft, like pretzels, raisins, grapes, tortilla chips, chocolate rice crackers and nuts (be aware of allergies of course, or anyone in their class or who they sit with that may have nut allergies!). I also find putting their food into individual containers, not only keeps it fresher for longer but you can get really cute little jars and pots for their snacks that they will love as it’s something to show their friends and makes their food more interesting. I get mine from Amazon, they’ve got a huge variety that your kids can get involved in choosing with you.

I also find that when I pick mine up from school, they are STARVING – and must eat right now or else they’re going to collapse from the hunger! So dramatic. So I’ve been experimenting with healthy energy bars to take at pick up so they can survive the journey home and not collapse along the way! The most popular ones are the Raspberry and Chocolate ones, they are no cook and quick to make with minimal fuss. You can also cut into smaller portions and use in their lunchboxes to help avoid that afternoon sugar dip and keep them alert and brainy! Here’s the recipe for you to try…

No Bake Raspberry & Chocolate Energy Bars

You will need:

  • Rectangular baking tin – like a bread tin (9inch x 5inch approx)
  • Parchment paper
  • Food processor
  • Spatula

Ingredients:

Base – 

  • 1 cup almonds
  • 1 cup cashew nuts
  • 1/2 cup desiccated coconut
  • 2 tbsp Maca powder
  • 2 tbsp cacao powder
  • 1 cup dates
  • 2 tbsp smooth peanut butter
  • 1-3 tbsp almond milk

Top – 

  • 2 cups frozen raspberries
  • 2 tbsp acai powder
  • 1-2 tbsp rice malt syrup/maple syrup
  • 2 tbsp melted coconut oil
  • 3/4 cup desiccated coconut
  • 1/4 cup chia seeds
  • 1 tbsp smooth peanut butter
  • 1/2 cup cashew nuts
  • 1 tsp vanilla extract

Optional – 1 cup dark/milk chocolate for the top – melt in a saucepan and use a folk to drizzle over the top before freezing

Method:

  • Line the baking tray with parchment paper
  • Place all base ingredients – accept almond milk – in the food processor and blend until fine and crumbly – if mixture is too dry and doesn’t bind when pushed down, add a small amount of almond milk until sticky
  • Using the spatula push the base down firmly and place in the freezer while you prepare the top layer
  • Place all topping ingredients into the food processor and blend until smooth – the mixture will still be fairly thick due to the frozen berries
  • Remove the base from the freezer and place the mixture on top of the base and push down with the spatula until firm
  • Add the chocolate drizzle at this point if using
  • Place in the freezer for half an hour and once set, cut into bars or squares if using for lunch box snacks
  • For storage – keep in the fridge for up to 1 week or in the freezer for up to 1 month and remove a piece at a time prior to eating to allow it to thaw.

    NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS
    NO BAKE RASPBERRY & CHOCOLATE ENERGY BARS
    written BY KATE DEVINE

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    Auntie Cath’s Energy boosting flapjacks

    Auntie Cath’s Energy boosting flapjacks

    This month’s recipe is one of my absolute favourites – Auntie Cath’s energy-boosting flapjacks. They’re super healthy and kids are going to love making them. They’re fab for lunch boxes, and you can freeze them!

    Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.

    Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

    SUBSCRIBE TO OUR YOUTUBE CHANNEL AND WATCH AUNTIE CATH COOKS:

    AUNTIE CATH’S EASY ENERGY-BOOSTING FLAPJACKS

    Ingredients
    3 large bananas
    175 g dates chopped
    180 g oats
    75 g butter melted
    1 tsp ground mixed spice
    1 pinch salt

     

    Instructions
    Preheat oven to 180c/Gas 4
    Mash bananas in a bowl (get your hands in there, it’s strangely satisfying)
    Stir in everything else, mix it up and let it stand for 15 minutes
    In the meantime, grease an 8″ square baking tray
    Bake for 20 minutes or until golden brown on top
    Take out of the oven, let cool and then enjoy a little piece of damn healthy heaven!

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    SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

    SIMON WOOD’S FAMILY BBQ: VIMTO SWEET & SOUR HANGER STEAK KEBABS

    VIMTO SWEET & SOUR HANGER STEAK KEBABS
    BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

    It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.” – SIMON WOOD

    I thought I’d lay out my food and family ethos as well as showing you some amazing hands on child friendly Summer BBQ recipes and a little something for the grown-ups to enjoy.

    Food and families are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and maybe not.

    Dictionary definitions of food include terms such as wholesome, supporting growth, or providing energy. People recognize that food is necessary for the physical survival of their families. Although sometimes the purpose of food intake is only to satisfy hunger, the role of food in families goes much further than meeting physical needs.

    We can all recall many memories, special occasions, sad times and celebrations and in every one of them, Food, will at some point be what joins us together. The flavours, smells and sounds of a meal all evoke a sixth sense in us that immediately transport us to that event or period in time.

    It is important, so very important that we eat, cook and relax as a family. Despite life trying its best to get in the way. Once a week we should all make the time.

    VIMTO SWEET & SOUR HANGER STEAK KEBABS

    Today I’m going to focus on the Summer, the smell of a barbeque and dinner in the garden. And a recipe you can get the kids involved making.

     

    When I’m cooking in the restaurant or developing a new dish I have one brief. “Classic flavours served with playful authenticity” and this recipe does just that. It reminds me of my first Chinese, even though I’m using local Manchester products, Hangar Steak from my Butcher, Gav at Albion Farm. Vimto, there aren’t many Children (or Adults) that don’t enjoy the soft drink first sold in Lancashire. It was first manufactured as a health tonic in cordial form, then decades later as a carbonated drink. It contains the juice of grapes, raspberries and blackcurrants and that itself generates many childhood recollections.

     

    I use it as the sweetness in my Beef and Green Pepper Glaze, reminiscent of sweet and sour or beef in black bean sauce from family take-away treat nights.

     

    Using measures of two parts Vimto, one water and half red wine vinegar it’s a great yet simple marinade. In a saucepan add a little oil gently soften some sliced shallots before adding in your liquid marinade and reducing until sticky

     

    • 2 Shallots (Sliced)
    • 20ml Sunflower Oil
    • 300ml Vimto
    • 150ml Water
    • 75ml Red Wine Vinegar

     

    • Place a pan on a medium heat and add the oil, followed by the shallots. Soften the shallot gently and then add in the marinade. Reduce by just over half. Later in the recipe you’ll use a bunch of rosemary to glaze the almost cooked kebabs to give them a sticky sweet and sour glaze.

     

    In this recipe I’m using Hangar steak for my kebabs, you can use any steak for this recipe, it will work with Chicken or even Tofu. However I think beef is best and for that you need to get on good terms with your local butcher. I use Butcher Gav (@butcher_gav) from Albion Farm Shop Butchers in Saddleworth. He is an avid Grill master as well as being one of the best butchers in the business, the produce is amazing and it fits this recipe a treat, plus I’m supporting a local business which in the current climate is absolutely vital.

     

    Simon Wood
    BBQ IMAGES © FOR BROOD MAGAZINE

    For this recipe I’m going to cook for the family, that’s me and the kids (and Grandchild) so in total around 8 People. Here is what you’ll need.

     

    • 5 kilos of Beef
    • 8 Large Green Peppers
    • 8 Large Spring Onions (The giant ones)
    • 6 big sprigs of rosemary (to brush)
    • Maldon Sea Salt
    • 8 Metal 14” Kebab Skewers
    • 200ml Sunflower oil
    • 5 Sprigs of rosemary tied with string

     

    Method

     

    • First Dice your beef into equal sized pieces, around 1.5 inches square is best
    • De-seed and chop your peppers into the same size
    • Then, Half your onions
    • Next starting with the onion, then pepper, followed the beef layer up your kebab skewers with a piece of pepper between every chunk of steak.
    • Drizzle in oil and then Season with a good amount of Maldon Salt before grilling at 200ºc turning until thoroughly cooked, around 15 minutes
    • For the last 5 minutes use the sticky glaze and rosemary brush to coat the meat in the delicious marinade. Don’t do this to soon or the sugar will burn before the meat is cooked.

     

    Once cooked, charred and sticky make sure you leave the kebabs to rest thoroughly at least 10-12 minutes, this is so important and, gives everyone time to take in the smell and anticipation of dinner to be served. I would serve this with a simple green salad and a warm and toasty barbequed flatbread.

     

    Now, while you’re waiting for the meat to rest the grown-ups can enjoy this particularly Summery drink using one of my favourite flavours, Lemon.

     

    A Limoncello Spritz

     

    25ml Luxardo Limoncello

    25ml Forty-Five Dry Vermouth

    Fill with ice and then Top with Sparkling Wine of Choice.

     

    My choice is Exton Park RB45 this is the drink of choice for my restaurants Chefs Table arrival and shows an abundance of tropical and citrus fruit, with subtle notes of vanilla and orange blossom, it works amazingly well with this cocktail

     Once Poured simply Garnish with a Lemon twist or some Verbena before relaxing and enjoying making invaluable food related memories with the people that matter the most.

     

    I do hope you have enjoyed my first Column for Brood, Thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

     

    Thanks, Simon

     

     

    Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

    WoodKraft Cheltenham
    Simon Wood
    Written by

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    KATE DEVINE’S FRO-YO BERRY CUPCAKES AND CORONATION DESSERT FRUIT KEBABS

    KATE DEVINE’S FRO-YO BERRY CUPCAKES AND CORONATION DESSERT FRUIT KEBABS

    KATE DEVINE’S FROYO BERRY CUPCAKES AND CORONATION DESSERT FRUIT KEBABS

    As I walked my kids to school this morning, I noticed many streets and houses decorated with buntings, balloons and the Union Jack Flag in preparation for the King’s Coronation. I love seeing the nation celebrate together; whether it’s a street party, house party or an entire school or community celebration! The idea of people coming together to witness and celebrate history and not the devastation of natural disasters or wars, makes for a very welcome and peaceful change.

    And, it just wouldn’t be an English tradition if afternoon tea, shortbread biscuits and cucumber sandwiches weren’t served, but I thought we could make it colour themed as well as traditional with some super easy and super tasty red, white and blue sweet treats for you to enjoy while watching King Charles’ Coronation (or not, if you’re not a big royalist – these healthy treats go just was well with a Netflix series or as something to do with your family!).

    FROYO BERRY CUPCAKES – makes 6 – double ingredients to make 12

    You will need:

    • 6/12 cupcake muffin tray
    • Silicone cupcake liners – if you read my last article, we made egg/oat breakfast muffins so you can re-use or may have leftover parchment cupcake liners from that recipe
    • Measuring cups
    • A small & medium bowl for mixing

    Ingredients:

    • 1/4 cup ground almonds
    • 2 tablespoon coconut sugar
    • 2 tablespoon melted coconut oil
    • 3/4 cup plain Greek yoghurt
    • 2 tablespoons of honey/maple syrup
    • 5 cups of mixed berries – strawberries (chopped), raspberries and blueberries

    Method:

    • Line the muffin tray with either the silicone or parchments cupcake liners
    • In a small bowl, stir together the ground almonds, coconut sugar and coconut oil and spoon a little into each muffin cup to cover the bottom
    • In a medium bowl, mix together the yoghurt and honey/maple syrup and spoon 2 tablespoons in each muffin cup making sure to totally cover the ground almonds at the bottom
    • Equally divide the berries into each muffin cup – chop a little if necessary
    • Place in the freezer until firm – around 6 hours
    • When ready to serve, remove from the freezer and and allow to set at room temperature for 8-10 minutes removing the muffin cups when defrosted a little
    • Enjoy immediately!

    Brood Live
    Brood Live
    Brood Live

    If you want to make something but haven’t got the time or just literally can’t be bothered, these fruit kebabs are the easiest and quickest Coronation chuck together and the kids will love getting involved too!

    CORONATION DESSERT FRUIT KEBABS – make as many as you want!

    You will need:

    • Wooden kebab sticks

    Ingredients:

    • Strawberries (remove the green leaves) – Can use leftover berries from above recipe!
    • Blueberries
    • Raspberries
    • Large white marshmallows

    Method:

    • Slide the fruit onto each kebab stick in a red, white and blue fruit order – alternating the strawberries and raspberries
    • Enjoy immediately or store in the fridge until ready to serve!

    Or, if you want to look like you’ve put tonnes of effort into your contribution to the street party (but really haven’t!), you can go for this Coronation Flag Dessert Board….

    Coronation Flag Dessert Board

    You will need:

    • A clean chopping or cheese board – depending on the size of the party!

    Ingredients:

    • Plain Greek yoghurt – enough to spread on the entire dessert board
    • Large white marshmallows, halved lengthways – as above recipe – can use leftovers
    • 300-400g Strawberries – green leaves removed – cut flat on top
    • 300-400g Blueberries
    • 250g Raspberries

    Method:

    • Spread a thick layer of the Greek yoghurt to the dessert board – as if you were spreading butter on bread – leave a small border around the edges
    • Using the strawberries, place them top side down so the wider part is in the yoghurt and the thinner part sticks up, to make the main cross of the flag – the yoghurt should help them stay in place
    • Using the raspberries, continue building the internal cross part of the flag in the same way as the strawberries
    • Then use the blueberries to fill in the four corners of the flag, making sure to leave space in-between the shape of the fruit in order to see the white of the yoghurt
    • Add the halved marshmallows along the white of the flag or where desired
    • Place in the fridge for a minimum of an hour or until ready to eat
    • Enjoy and bask in the glory of all your hard work (not) to make this magnificent masterpiece!

    Now, I hear you ask – why the obsession with berries all of a sudden?! Well, that will be because they are coming into season very soon, which means they can be sourced locally and sustainably and taste absolutely amazing! Also, they have so many health benefits, it would be rude for me to not make you aware of these….

    • Beautiful Blueberries – they are an excellent source of flavonoids (antioxidants), especially anthocyanidins. These antioxidants compounds are responsible for their blue, red and purple pigments. They are also a very good source of vitamin C, vitamin E, insoluble and soluble fibre. manganese and riboflavin (vit B2).
    • Quick Fact – Due to their high levels of antioxidants, blueberries can help protect the brain from oxidative stress and may reduce the effects of age-related conditions, such as Alzheimer’s disease.

     

    • Radiant Raspberries – are an excellent source of fibre, manganese, vitamin C, flavonoids (as blueberries), and ellagic acid which is a cancer fighting compound. Raspberries are also a very good source of B vitamins, such as, B2, folic acid, niacin, pantothenic acid and vitamin B6.
    • Quick Fact – While the post common type of raspberry is red-pink in colour, they actually come in a range of colours including black, purple, orange, yellow and white.
    • Scrumptious Strawberries – The most popular type of berry in the world! Strawberries are an excellent source of vitamin C, K, dietary fibre and flavonoids. They are also a very good source of manganese, pantothenic acid, vitamin B1, folic acid, biotin, iodine and vitamin B6.
    • Quick Fact – Their unique flavonoid (antioxidant) content makes them a valuable protector against inflammation, heart disease and cancer.

    I wish you all a wonderful, and hopefully sunny, May and makes sure to enjoy the many bank holiday weekends coming our way! Oh, and don’t forget to tag myself @katedevinenutript and @broodmagazine should you make any of my recipes! Thank you!

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    SPRINGTIME SALAD

    INGREDIENTS

    * 2 tbsp. fresh lemon juice
    * 1/2 tsp. Dijon mustard
    * 1/4 c. extra-virgin olive oil
    * Kosher salt
    * Freshly ground black pepper
    * 5 c. packed baby spinach (5 oz.)
    * 2 rotisserie chicken breasts, cut into 1/2″ pieces
    * 2 c. thinly sliced strawberries
    * 3/4 c. chopped toasted pecans
    * 1/4 small red onion, thinly sliced
    * 5 oz. feta, crumbled

     

    METHOD

    * Step 1


    In a large bowl, whisk the lemon juice with the mustard. While whisking, slowly pour in the oil until the dressing is combined. Season with salt and pepper.

    * Step 2


    Add spinach, chicken, strawberries, ½ cup pecans, and onion to the bowl with the dressing and toss to combine.

    * Step 3


    Pile salad onto plates and top with the remaining pecans and a generous crumbling of feta.

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    Leftover Easter Chocolate BARK Smash!

    Leftover Easter Chocolate BARK Smash!

    Leftover Easter Chocolate BARK Smash!

    Kate’s Leftover Easter Chocolate Smash!

    Hello lovely people, I hope you all had a wonderful chocolate bunny filled Easter and enjoyed a well deserved long weekend of rest and delicious food! 

    I just wanted to share a little recipe that I’ve made with my kids, to get rid of the left over Easter egg chocolate that sits in the cupboard calling your name every time you walk past! It’s a chocolate bark smash full of lots of healthy ingredients that the kids will love to add along the way. 

     

    Ingredients:

    • 200g of milk chocolate – or dark chocolate – at least 70% organic for a healthier snack alternative 
    • 30g of white chocolate for the topping
    • 50g of dried fruit of your choice e.g. raspberries/cherries/goji berries/cranberries
    • 20g of nuts – crushed in a pestle and mortar e.g. pistachio/walnuts/almonds – you can leave the nuts out if you prefer, just add a different dried fruit 

    What you will need:

    • Medium saucepan
    • Glass bowl to rest on the top of the saucepan for melting the chocolate
    • Spatula/mixing spoon
    • Medium size baking tray
    • Parchment paper

    Method:

    • Weigh out all ingredients before beginning the following process…
    • Place the chocolate in the bowl, grab the saucepan and fill with cold water approx 200ml 
    • Place the bowl of chocolate on top of the saucepan and heat on a medium to high heat
    • When you notice the chocolate begin to melt, stir continuously with a spatula until smooth 
    • In the meantime, cover the baking tray with parchment paper
    • Once the chocolate has fully melted, pour into the baking tray and spread evenly with a spatula approx half to 1cm thick
    • Add the fruit and nuts, spacing evenly. Push any larger piece into the chocolate so they set properly and place in the fridge for 10 mins
    • Meanwhile, melt the topping chocolate the same way as the milk chocolate 
    • When the 10 mins is up, remove from fridge and using a fork, flick the topping chocolate over the bark chocolate and fruit and nut pieces on the baking tray
    • Return back to the fridge for 30 mins or until fully set
    • When set, remove the parchment paper and smash with a rolling pin into snack size pieces
    • Share with family and friends and enjoy!

    I also make this as a snack for myself but use dark chocolate (as mentioned above) and leave out the extra chocolate topping. Store these in an airtight container in the fridge and they will last up to a week, although I doubt they’ll be any left after a few days, they’re that delicious!

    Ingredients Facts:

    • Chocolate Some research suggest there may be healthful nutrients belonging to chocolate, including improved immunity, greater longevity and quicker recovery from intense exercise. Dark chocolate without unhealthy additives and sugar have been shown to lower blood pressure, cancer and stroke risk as effectively as antioxidant-rich fruits and vegetables.
    • RaspberriesPacked with antioxidants, potential benefits in regulating metabolism and fighting diseases – contains the antioxidant compound, ellagic acid, which is cancer protective
    • Cherries – Rich in antioxidants, anti-inflammatory and help in the treatment of gout. They also contain melatonin, which helps treat insomnia and encourage good sleep.
    • Cranberries Again, high in antioxidants, helps prevent infections from taking hold in the urinary tract, kidneys, and bladder. Aids digestion by helping to prevent stomach ulcers, helps alleviate heavy periods, stomach upsets, sore throats and laryngitis.
    • Goji BerriesThese berries belong to the nightshade family that includes chilli peppers and tomatoes and are rich in a combination of antioxidant nutrients that benefit cardiovascular health – they contain carotenoids known to boost metabolic processes and promote good sleep and memory.
    • AlmondsGood source of zinc, magnesium, potassium, vitamin E, which supports the brain, cardiovascular and respiratory systems and are rich in cholesterol-lowering monounsaturated fatty acids and help regulate blood sugar levels.
    • Pistachio NutsContain anti-inflammatory properties, high in beta-carotene, oleanolic acid and phytosterols, a type of anti-inflammatory plant hormone associated with improved immune function, lower levels of LDL cholesterol and reduced risk of cancer.
    • Walnuts – Rich source of Alpha-linolenic acid (ALA) and omega-3 fatty acid. ALA helps lower unhealthy cholesterol (LDL) levels and keeps arteries healthy. They contain antioxidants and tocopherols (Vit E complex), helping to reduce the risk of cancer and heart disease and maintain skin and tissue health. They also contain serotonin, a brain chemical that can help lift depression. 

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    Easter Eggs Leftover
    KATE DEVINE IMAGES ©
    written BY KATE DEVINE

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    IS GUILT A GIVEN WHEN YOU ARE A WORKING PARENT?

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    Spring Healthy Foods: getting the most out of the season’s natural produce.

    Spring Healthy Foods: getting the most out of the season’s natural produce.

    Spring Healthy Foods: getting the most out of the season’s natural produce.

    Spring Healthy Foods: getting the most out of this season’s natural produce.

    By Kate Devine

    Spring has (nearly) sprung and that means a change in some foods that we should eat to keep us healthy throughout this new season. When foods are in season, obviously they taste better due to being richer in vitamins and minerals, but eating seasonal foods is also more sustainable as they are relevant to your geographical area and therefore require less travel, packaging and storing, while supporting small farmers and the local economy. Growing and consuming crops seasonally not only guarantees flavourful and nutritious produce, but promotes a varied diet and allows the environment to cycle through its natural resources and seasons like it would without human intervention.

    I’m pretty sure we’ve all heard of the tomato shortage that’s swept the nation recently? Or as I noticed on a news app the other day, ‘Salad crisis to hit Britain!’. WOW, no wonder we all panic bought toilet rolls in the pandemic! Well, rest assure, it’s only due to the unexpected weather conditions abroad, therefore the fruit and veg that gets imported hasn’t grown as it should. I’ve read that things will return to ‘normal’ within 6-8 weeks so no need to panic people!

    Here’s a list of some of the foods, and their amazing properties, that are in season during Spring:

    Apple – help balance blood sugar levels, strengthen bones, lower cholesterol and provide relief from constipation and diarrhoea
    Artichoke – help balance blood sugar levels, lower cholesterol, aid the digestion of fat and has a mild laxative and diuretic
    Asparagus – help strengthen the immune system, keeps blood vessels supple, removes energy-draining toxins and has a mild laxative action
    Beetroot – Has a liver-cleaning action, lowers the risk of heart attack, improves blood oxygen uptake and has an anti-diabetic effect
    Broccoli – promotes collagen synthesis, strengthens the immune system, promotes prostate health and protects eye health – make sure to eat the leaves as they contain the most beta-carotene
    Cabbage – helps heal ulcers, supports healthy liver function, fights free-radical damage to skin
    Carrots – help lower cholesterol, powerful antioxidant, aids digestion and feeling of fullness and helps maintain good eyesight
    Chicory – promotes healthy digestive tract, removes toxins from the blood, natural sedative properties and has a mild diuretic action
    Leeks – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and have a gentle diuretic and laxative
    Parsnip – helps lower cholesterol levels, contain anti-inflammatory and anti-fungal properties, boosts your immune system and aids digestion
    Purple Sprouting Broccoli – contains more antioxidants than green varieties but more prone to nutrient loss when cooking
    Radishes – help lower blood pressure, supports healthy liver function, treats congestion and inflammation
    Rhubarb – helps strengthen bones, protects against neurological-degeneration, lowers cholesterol and helps protect eye health
    Spring Onions – feed the good gut bacteria, helps lower cholesterol, powerful antibiotic action and contains immunity-boosting sulphur compounds
    Watercress – contains anti-cancer substances, aids digestion, promotes clear skin

    Try to include these foods in your diet as much as possible over the next few months to ensure you and your family are getting the most out of this seasons natural produce.

    written BY KATE DEVINE

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    TASTY GARLIC AND HERB SALMON PASTA BY SIMON WOOD

    TASTY GARLIC AND HERB SALMON PASTA BY SIMON WOOD

    Simon Wood Brood Live

    Looking for a quick, low-budget, yet delicious dish to cook for the family this weekend? Try this tasty Garlic and Herb Salmon Pasta by Master chef winner and Award-winning Wood Restaurants owner – Simon Wood.

    Garlic and Herb Salmon Pasta

    Ingredients (Serves 4)

    • 1/2 Pack of Spaghetti or Tagliatelle
    • 1 Tub of garlic & herb soft cheese 
    • 1 Tin of Salmon

    Optional Items are:

    • Dill and Parmesan Cheese, but they are not essential,

    Method

    1) Place a pan of salted water on to boil, once boiling add your spaghetti and cook for 11 minutes

    2) Open your Salmon

    3) In another saucepan, on a low heat, gently warm your soft cheese, add 4 tablespoons of pasta water and if you have some, black pepper.

    4) Carefully drain the pasta and add it into the soft cheese, add the salmon, and stir, before serving.

    Garlic and herb salmon pasta
    WoodKraft Cheltenham
    Simon Wood
    Written by

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    Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

    Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

    Veggie Egg Muffins & sweet oat muffins recipe by Kate Devine

    Veggie Egg Muffins, sweet oat muffins and Spring Foods

    By Kate Devine

    Well, it’s been a while! I’ve missed writing my monthly articles for you lovely people! I’ve been a busy bee with lots of exciting work projects, celebrating Christmas and a BIG birthday for myself which obviously took over the whole month! But I’m back and armed with lost of information, advice and recipes for you to try.

    March sees the return of Spring and of course, Mother’s Day on Sunday 19th. This day is portrayed as a day of togetherness, happiness and appreciation but can be difficult for some. From mothers who have lost children, children who have lost mothers, or those with struggling relationships around motherhood and with parents, the reality can be very different. We hear you, we see you and we support you.

    I’ve put together a sweet and savoury, easy-to-make, breakfast recipe to enjoy on Mother’s Day morning (or any morning for that matter) made by whoever, for whatever reason you want!

    Oven-baked breakfast muffins – sweet and savoury…

     

    Veggie Egg Muffins

    Veggie Egg Muffins

    You will need:

    Silicone baking cups x12 – optional
    12 cup cake muffin tin
    Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
    Shallow pan/skillet
    Large mixing bowl and whisk

    Ingredients:

    10/12 eggs
    Veggies of your choice -1/2 cup – I used red onion, red pepper, mushrooms, spinach – chopped into small pieces
    1/3 cup crumbled feta or cheese of your choice
    2 tbsp chopped parsley
    1/2 tsp sea salt
    1/2 tsp ground black pepper
    1 tsp olive oil

    Method:

    Preheat the oven to 180C (fan)/200C
    Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
    Add the eggs to the mixing bowl, along with the salt and pepper and whisk together. Set aside
    Heat the skillet pan over a medium heat and add the olive oil
    Add the veggies of your choice for 5 mins or until they begin to soften
    Add the veggies to the whisked eggs along with the feta and parsley and mix well
    Transfer the mixture to a measuring jug and pour equal amounts into the individual baking cups – roughly 1/3 cup per muffin
    Place in the oven and bake for 17-20mins, or until the muffin cups are no longer wobbly and an inserted toothpick comes out clean
    Remove from the oven and allow to cool
    Enjoy immediately.

    Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to 3 days. When ready to eat, pop them in the microwave for 40-60 seconds to reheat.

     

    4-Way Sweet Oat Muffins

    Optional Topping Choices: – quantities for 3 muffins in each flavour

    Apple and Cinnamon – 2 tbsps finely diced apples and a pinch of cinnamon
    Chocolate and Banana – 3 banana slices and 2 tsp mini chocolate chips
    Strawberry and Coconut – 2 tbsp fresh, diced strawberries and 2 tsp unsweetened coconut flakes
    Blueberry and Almond – 2 tbsp fresh blueberries and 2 tsp sliced almonds

    You will need:

    Silicone baking cups x12 – optional
    12 cup cake muffin tin
    Spray oil to grease the muffin tin if not using baking cups – I use coconut oil
    X2 Large mixing bowls

    Ingredients:

    2 large bananas (overripe are best) mashed
    2 large eggs
    1/4 cup maple syrup
    1 cup unsweetened almond milk or milk of your choice
    1 tsp vanilla extract
    2 cups jumbo rolled oats
    1/2 cup oat flour – this can be bought in the supermarket or you can make your own by placing 1/2 cup of oats in a blender and blend until flour like consistency
    1 tsp baking powder
    1 tsp ground cinnamon
    1/4 tsp salt

    Method:

    Preheat the oven to 180C (fan)/200C
    Prep the muffin tin by either spraying each muffin mould with the coconut oil or place the silicone baking cups in each mould and add one spray of the oil inside each cup
    In a large bowl, mash the banana and add the eggs, maple syrup, milk and vanilla. Mix to combine and set aside
    In the other large bowl, mix together the oats, oat flour, baking powder, cinnamon and salt
    Slowly add the wet ingredient to the dry ingredients and mix until combined
    Using a spoon, divide the mixture equally between the muffin cups until filled close to the top
    Add the desired topping to the top of each cup, pressing in slightly so some of the ingredients reach the centre of the muffins
    Bake for 20-25mins or until an inserted toothpick comes out clean
    Allow to cool for 15-20mins before removing from the muffin tin.

    Note – You can prep these ahead of time and store them in a sealed container in the fridge for up to a week or freeze for up to 3 months. You can deforest them by placing in the fridge overnight to allow them to thaw but if you forget this step, you can still defrost from frozen by wrapping in a paper towel, placing in the microwave and heating for 30-60 seconds until warm throughout.

    oat muffins
    written BY KATE DEVINE

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    read more

    SIMON WOOD’s WEEKEND FAKE-AWAY: Naantastic’ Rarebit with Bombay Taters & Curry Sauces

    SIMON WOOD’s WEEKEND FAKE-AWAY: Naantastic’ Rarebit with Bombay Taters & Curry Sauces

    SIMON WOOD’S FAKEAWAY
    BY SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © TOM PITPIELD FOR BROOD MAGAZINE

    There’s no harm in having a little bit of a treat now and then, what’s that saying? ‘Everything in Moderation, including moderation.’

    Well, I’m no different and sometimes a take-away is a lovely thing, but sometimes, and we’ve all been there, its not. It’s cold, late, or worse just not very good.

    So in this month’s edition of Brood Food I’m going to show you how to make something so simple and so tasty. You’ll question picking up the phone or using that easy-access app again.

    After Christmas especially, Take-aways can be expensive so here I’m going to show you how to create a fusion of my two favourite things in the comfort of your own kitchen.

    It’s quite simply ‘Naantastic’, a Donkeystone Rarebit filled naan bread loaded with Bombay tater-tots and a cheats curry sauce. This is made entirely from store cupboard ingredients, and I like to use a local brewery’s Ferris Muler Beer to add into my chilli cheese mix

    simon woods weekend fake away naantastic rarebit with bombay taters curry sauces

    Naantastic’ Rarebit with Bombay Taters & Curry Sauce

    Ingredients (Serves 4-6)

    • 4 Large Naan
    • Ready-made Curry Sauce (or granules)
    • Deep Fried Chickpeas
    • 2 Tablespoons Aleppo Chilli
    • 1 Jar Curry Sauce 

    The Rarebit Mix

    • 1 pack Grated Chilli Cheese
    • 1 pack Grated Cheddar
    • 100g egg yolk
    • 80g Beer
    • 1 tablespoon Dijon mustard

    Method

    Mix everything together and season with salt and pepper

    The Bombay Taters 

    • Boiled New Potatoes
    • 1 Red Chilli
    • 1” Ginger
    • 2 cloves garlic
    • 1 Small Onion
    • 200ml Water
    • 1 tablespoon Curry Powder
    • 1 teaspoon Chilli Powder
    • 1 teaspoon Cumin
    • 1 teaspoon Coriander Powder
    • ½ Teaspoon salt and black pepper
    • 1 Bunch Chopped Coriander
    • 50ml veg Oil.

     

     

    SIMON WOOD'S FAKEAWAY
    INGREDIENTS FOR FAKEAWAY © FOR BROOD MAGAZINE

    Method

    In a large hot frying pan add your oil followed by your onions and cook until softened, add in the chopped garlic, chili and ginger and cook for 1 minute.

     

    Next add in your spices and toast them for 2 minutes, stirring throughout and then add in your water followed by the potatoes.

     

    Stir regularly adding a little more water if the mix starts to dry out

     

    Next wet your naan bread and toast one side under a grill, turn and then add your cheese mixture and place back under the grill allowing the cheese to melt and turn golden.

     

    Add your coriander to the potatoes and warm the curry sauce.

     

    Top the toasty naan with the potatoes some crunchy chickpeas and sliced red chilli and then Serve with a beer of your choice.

     

    All this can be made in less than 15 minutes which gives you plenty of your evening to relax and unwind.

     

    @Donkeystonebrewingco @SimonJwoodUK

    WoodKraft Cheltenham
    Naantastic’ Rarebit with Bombay Taters & Curry Sauce
    SIMON WOOD’S FAKEAWAY © FOR BROOD MAGAZINE
    Simon Wood
    Written by
    Simon Wood

    PHOTOGRAPHY BY TOM PITFIELD

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    AUNTIE CATH’S SWEET POTATO SHEPHERD’S PIE

    AUNTIE CATH’S SWEET POTATO SHEPHERD’S PIE

    SWEET POTATO SHEPHERD’S PIE

    Our #HenchShepherdsPie

    1 ½ lbs minced beef
    1-2 tablespoons butter
    1 onion, chopped
    2 carrots, chopped
    2 leeks
    6 oz mushrooms, sliced
    2 teaspoons minced garlic
    3 tablespoons low sugar ketchup
    3 tablespoons natural B Worcestershire sauce
    2 cups chicken stock or broth
    2 tablespoons arrowroot powder (instead of corn starch )
    heaping ½ teaspoon smoked paprika
    salt and pepper
    3 large sweet potatoes, cut into chunks
    1 tsp additional minced garlic
    3 tablespoons butter
    ¼ teaspoon additional smoked paprika
    sea salt and pepper
    Soooo.
    .
    .
    .

    Place your sweet potato chunks into a pot of water and bring to a boil. Let simmer for about 15-20 minutes or until soft. Drain and place back into the pot. Add butter, garlic, smoked paprika, and salt and pepper. Mash like it’s 1999. Set aside.
    Brown meat in a skillet over medium high heat .Once browned, remove the beef from pan, leave any fat in there. Sauté onion for about a minute. Add in leeks , carrots, and garlic for 8-10 minutes. Add mushrooms and cook for 5 minutes. Add in salt and pepper, smoked paprika, ketchup, worcestershire and beef and stir.
    Mix the arrowroot powder and chicken stock . Pour the chicken stock into the pan with the beef and vegetables. Cook for 10 more minutes.

    Pour the meat mixture into a baking pan. Spread the sweet pot mash over the meat mixture until meat is fully covered. Bake for 20 minutes. Let cool for about 5 minutes before serving. We love this with peas or cabbage! Enjoy! .

    Sweet Potato Shepherds Pie
    Catherine Tyldesley

    Catherine Tyldesley

    Auntie Cath Cooks

    Cath Tyldesley is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nation’s favourite ‘Coronation Street’.
    Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

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    Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

    Dining Table Date Night – Ox Cheek Tagliatelle with Simon Wood

    SIMON WOOD COOKS Ox Cheek Tagliatelle
    | SIMON WOOD OF WOOD MANCHESTER AND WoodKraft Cheltenham. IMAGES © BROOD MAGAZINE

    “POUR YOURSELF A GLASS OF SOMETHING YOU ENJOY, POP ON YOUR FAVOURITE MUSIC TO UNWIND TO AND START TO COOK…”

    Welcome back to Brood food, Last time around I spoke about food and families which are two topics in which everyone claims some expertise, and rightly so. Families are made up of people who eat food. Both families and food contribute to a person’s physical and social well-being throughout life and are the foundation of many memories, both good and sometime not.

    Tonight I’m going to focus on a Date night dinner, a tasty, easy to prepare dinner that you and yours can enjoy at a time that suits you. I’m a firm believer in a bowl of wine and a glass of pasta and this dish is as simple as that. There’s some time and love put in to some delicious meaty Ox Cheeks which slowly sit and fall apart in a splendid tomato sauce. This produces a sensational Ragu fit for any table

    Here is how it is done, first things first, pour yourself a glass of something you enjoy, pop on your favourite music to unwind to and start to cook. You will need a frying pan, two large saucepans a chopping board, grater and a sharp knife.

    Ox Cheek Tagliatelle

    Ingredients:

    • ½ Tube of Tomato Purée 
    • 8 balls of Dried Tagliatelle 
    • 2 Large Ox Cheeks
    • 4 Cloves of Fresh Garlic, Grated
    • 1 Large onion, diced 
    • 1 Teaspoon of dried oregano
    • 1 table spoon Aleppo Chilli
    • 2 bottles of passata
    • 8 really fresh large tomatoes 
    • A small bunch of basil 
    • Grated parmesan to taste
    • Olive oil
    • Salt & Pepper

     

    Method 

    • Turn a medium size frying pan on to a high heat, coat your ox cheeks oil and season with salt and pepper, Place the Ox Cheeks in the frying pan, and cook until golden brown. Set them aside and let them rest, take care to retain any juices.
    • Next Peel, and then dice your onion, add it in to one of your large sauce pans, on a low heat, and stir frequently
    • Now peel two cloves of garlic and grate finely. Add to the saucepan and stir before adding in the tomato purée and cooking for 5 minutes or so. 
    • Chop your tomatoes, the riper they are the better the sauce, add them to the saucepan and cook before adding in the passata and the cheeks along with any juices
    • Add a little Salt, Pepper, oregano and the Aleppo Chilli and cook for 4/5 hours on a ow heat (You can use a slow cooker if you like)
    • Once the meat is softened use two forks or the back of a large spoon to flake it into the rich red sauce.
    • Now it’s time to cook the pasta, in another large saucepan bring some water to the boil and add the pasta, cook until al dente before removing and adding into the pasta ragu sauce, finish the cooking of the pasta in here to allow the pasta to absorb the flavour of the sauce
    • Serve in a bowl, top with a some fresh basil and some freshly grated Parmesan 

     

    We mentioned earlier about the bowl of wine and glass of pasta and today I am going to go for this delight a lovely Red wine Gaja Sito Moresco*

     

    As an Italian wine producer, there is possibly no one more iconic than Gaja.

    Established back in 1859 by Giovanni Gaja, the Gaja family had moved from Spain to Italy towards the end of the 17th century.

     

    They first started making wines to be sold from their family tavern, by the end of the 19th Century they were supplying their wines to the Italian army.

     

    As their name grew, so to did their wines. Angelo Gaja took over the business in 1970 and today Gaja has 101 hectares of vineyards divided into 32 separate plots and produces around 30,000 cases of wine a year. Gaja produces world-class wines that sell for world-class prices.

     

    Sito Moresco is a blend of Nebbiolo, barbera, merlot and Cabernet Sauvignon. 12 months in oak creating a pale ruby hue with otes of red and black berries, sour cherries a Smokey finish with a hint of green pepper spice.

     

    All that said to simply put it. It is delicious and works incredibly with this dish.

     

    If you like the idea of having 55 wines by the glass to choose from then why not call in to WOOD Manchester to try them, or you can even pair them with Cheese and enjoy 5 glasses of wine and 5 cheeses in Homage at WOOD Manchester. Drink only is available from 8pm Wednesday to Saturday and pared with Cheese Wednesday to Saturday evenings or lunches Friday and Saturday.

     

    As always, thanks for reading and if you have any recipe suggestions or questions please do send them to me at @SimonJWoodUK or simon@woodmanchester.com

     

     

     

    Thanks, Simon

     

    Simon is Chef Patron or WOOD Manchester on First Street Manchester and WOODKRAFT ‘The Artisan Eatery’ on Regent Street in Cheltenham.

     

    Ox Cheek Tagliatelle
    Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
    WoodKraft Cheltenham
    Ox Cheek Tagliatelle | SIMON WOOD © FOR BROOD MAGAZINE
    Simon Wood
    Written by

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    Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

    Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

    Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine

    Let’s TALK HOLIDAY AND EXERCISE

    I’m lucky enough to be writing this months article while still on my holiday in Spain. I get asked a lot by clients and friends about how to stay healthy but still enjoy yourself while away; and to avoid the guilty feeling of less exercise and eating and drinking too much because, lets be realistic here, we are all going to do that to some degree while on our well deserved holiday.

    Firstly, and most importantly, your holiday is supposed to be a period of time that you get to break away from ‘every day’ life and recharge. Try to completely switch off from any feelings of what you should be doing and focus on what you actually want to do for a change – that could involve exercising or it could be sipping strawberry daiquiri’s by the pool. It’s only for a week or two and I can assure you, you’re not going to return home looking anything but hopefully a little bronzed and rested.

     

    Personally, I give myself at least a week off my usual exercise (this is classed as a de-load week in the fitness world) and can be anything from walking or a light jog/cycle a few times a week. Honestly, I try not to focus on exercise too much while away and think of it as more of a walk to the beach listening to a podcast or swimming a few lengths/playing in the pool with my kids. These are all things we don’t get to do while at home and it all counts as exercise! Any movement is good and sometimes it can be pretty fun!

     

    When it comes to food, I understand how my body works e.g. how it reacts to certain foods/drinks, how they make me feel and how I metabolise things, so I try to make my food choices based around this. I am gluten intolerant and have low blood sugar levels, so I have to pick wisely or else days of my holiday could be lost to illness. I have limited choices, whether I like it or not and that’s something I have learned to work with and now has very little impact on my life.

     

    I offer these 6 points of advice to my clients when it comes to maintaining a healthy lifestyle while on holiday or when socialising:

     

    1. Live your life – try to not make the enjoyable experience of eating out about ‘going off plan’ or ‘overindulging’. Your plan will still be there for you to continue when you’re ready. Restricting yourself will take the joy out of the experience of living your life. Spending time with friends and family has been scientifically proven to be good for your mental health; this is something that should be seen as an important area of your life and should be just as significant as the foods we consume.
    2. Plan ahead – Find out where you’re eating/drinking and research the food and drink menu before you get there. This will avoid you being overwhelmed with choices and help prevent making impulsive, unhealthy decisions under pressure.
    3. Push the boundaries – Opt for foods that are healthy but maybe something that you’ve not tried before or don’t often get the chance to have at home. Learn to enjoy the different tastes and textures of foods and drinks and appreciate the opportunity that you’ve created to be where you are now.
    4. Learn to make better choices – like you would when planning your meals and going to the supermarket, you will begin to learn what works for you and the healthier options you enjoy the most.
    5. Don’t feel obliged to have all 3 courses – Of course, if you want to and feel you have a good relationship with food, then absolutely go of it. Know you deserve to eat delicious food and that food is a privilege and should be enjoyed guilt free.
    6. Count nutrients not calories – counting calories is not something I promote in my clinic. I find it creates unhealthy boundaries and turns food into numbers that people base their choices on. Instead, maybe research the nutritional qualities of the foods you enjoy and discover what amazing benefits they can have on your health. Feel fulfilled with the choice you’ve made based upon how it best serves you, instead of the guilt of consuming too many calories.

     I’ve been experimenting with BBQ foods recently and trying to move away from the traditional sausages and burgers. I need more variety in my life and they’re just not cutting it anymore! Also our random British weather means that just as you’re all ready to get the BBQ lit, the heaven’s open and your all legging it inside! So I’ve roped my kids into helping me find a few more interesting recipes that they can get involved in preparing and cook themselves on the BBQ (with my assistance obviously!) or on the griddle, should the rain set in.

    One of our favs are kebabs. We use salmon and chorizo with a few veggies thrown in there. The kids love putting them together and chopping the veg and fish and building up each kebab whichever way they want. You can use any ingredients really – chicken, tofu, etc – and I serve these with a side of new potatoes (see my pesto and broccoli new potato recipe from last month’s article) or whole grain rice. Here’s our recipe for you to try with your brood…

     

    Salmon and Chorizo Kebabs with a Tamari Glaze 

     

    Makes 4 Kebabs

     

    What you will need:

    • Kebab skewers – either metal or wooden – if wooden, soak in water for 30 mins before using to avoid burning when cooking
    • Saucepan
    • BBQ/griddle pan
    • Whisk
    • Clingfilm/tinfoil
    • Baking tray

     

    Ingredients:

    • 4 salmon fillets – remove from the fridge to ensure they are at room temp before cooking and chop into chunks big enough to slide onto the skewers
    • Chorizo sausage – chop into chunks big enough to slide onto the skewers
    • Vegetables of your choice – we chose courgette and red pepper – chop into chunks as above
    • Lemon (optional) – chop into chunks as above – place next to the fish on the skewers if possible

     

    For the glaze:

    • 2 tsps ground ginger
    • 1 tsp five spice powder
    • 1/2 tsp chilli powder
    • 100ml tamari
    • 1 tbsp honey

     

    Method:

    • Firstly, make the glaze…In a small saucepan combine the tamari, ginger, five spice and chilli powder
    • Using a whisk, bring to a gentle simmer over a medium heat and cook for 6-7 minutes to reduce
    • Remove from the heat and add the honey while it’s still warm – continue whisking to combine and allow to cool
    • Place the chopped salmon, chorizo, lemon and vegetables on the kebab skewers and place on a baking tray
    • Drizzle the glaze over each kebab and cover with clingfilm/foil
    • Place in the fridge to marinade for a minimum of 30 minutes before cooking
    • When ready, place on the BBQ/griddle and rotate every few minutes until the salmon is cooked in the middle and the vegetables are charred on the outside
    • Serve with new potatoes and side salad – Enjoy!
    written BY KATE DEVINE

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    Auntie Cath Cooks: Honey Soy Salmon with Thai Salad

    Auntie Cath Cooks: Honey Soy Salmon with Thai Salad

    Honey Soy Salmon with Thai Salad!

    I needed to use up some veg in the fridge. I hate waste!! So if it needs using throw it in!!

    Julienne (ish) your veg (posh word for chopping veg into long thin strips) However- to add bulk and noodle type vibes I #spiralized a courgette! If it’s long and thin- I tend to spiralize! Especially when trying to keep carb intake down!! Prep the salad first.

    The fish:

    1/4 cup low-sodium soy sauce
    1/4 cup honey
    1/4 teaspoon garlic powder

    Olive oil
    Butter

    Heat the oil in pan – meanwhile whisk together the soy sauce, honey and garlic. Set aside.
    Cool the salmon skin side down till almost cooked through.
    Add one table spoon of butter and melt. Then add the sauce. Allow to thicken for a minute spoon over the salmon

    The veg that needed using this particular day:

    Courgette
    Spring onions
    Radishes (obsessed)
    Mange tout
    Finely chop a handful of coriander
    Finely chop one green chilli
    Whack it all in a bowl!

    For the dressing:

    1/4 cup peanut butter or other nut butter
    2 tablespoons fresh lime juice
    2 garlic cloves, grated
    2 teaspoons grated fresh ginger
    2 tablespoons soy sauce
    1 tablespoon sesame oil
    1 tablespoon maple syrup or honey
    Pinch salt such as Maldon

    Put all dressing ingredients into a blender- whizz up. Job done! Dress the bugger out with coriander!

    Catherine Tyldesley (or Auntie Cath as she’s often known!) is one of the UKs favourite actresses. Making in her mark in the likes of BBC Ones ‘Lilies’ , sitcom ‘Scarborough’, ITVs ‘View Point’ and Ofcourse- the nations favourite‘Coronation Street’.
    Catherine has recently finished filming another drama for ITV and was crowned Winner of All Star Musicals 2021. Cath’s other huge passion in life is Food! After study nutrition on maternity leave with her first child- Caths enthusiasm for food grew. Especially nutritious, budget friendly, tasty family meals. We’re thrilled to bits to have Cath join us and share her knowledge and passion! You’re in for a treat with Auntie Caths recipes!

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    Kate’s healthy ice cream and fruit popsicles

    Kate’s healthy ice cream and fruit popsicles

    Kate’s healthy ice cream and fruit popsicles

    Summer is officially here…..!

    Schools are winding down, holidays are beginning to be had, and life feels kinda back to normal post Covid. But, the question that I think many parents will face – I know I’m slightly concerned about this – is what on earth are we going to do to entertain our brood for the summer holidays?!

    Well, we’re lucky enough to be going away for 2 weeks but we’ve a whole heap of time afterwards that will require planning activities, working things around work, yet still making sure the kids don’t spend days indoors sat on their Xbox. Sometimes that has to happen, I get it, believe me, and mum/dad guilt will probably set in at some point, but let’s not worry about that too much. Our kids aren’t that bothered; mine are just ecstatic to not be in school! This perception of having to be perfect in every aspect of life lies in each and every parents mind, and it’s a little internal battle of what we’re ‘supposed’ to be doing; rather than what we want to be doing and what actually works for us. We need to give ourselves a break!

    Of course, I will be encouraging my boys to look up from their iPads/phone for a while and join me in making delicious food together, eating and spending more time outside, seeing friends and family and to try not to kill each other!

    Did you know that July is National Ice Cream month? So, there’s no better excuse to get the kids involved in making healthy ice cold treats! Also, there’s one for us grown ups – National Cheese and Wine day on July 25th – it would be rude not to celebrate our appreciation for two of the finer things in life, wouldn’t it?!

    Here’s a couple of quick and easy recipes to make healthy ice cream and fruit popsicles which will hopefully keep your brood entertained, if only for a little while, and help keep their constantly hungry tummies full with healthy treats, a little bit longer.

     

    Easy Peasy Banana & Strawberry/Banana, Peanut butter & Cacao Ice Cream

    You will need:

    • Baking trays
    • Parchment paper
    • Food processor/blender

    Ingredients:

    • 5 ripe bananas (must be ripe)
    • Fruit of your choice 450g – I recommend strawberries/mango/mixed berries or cacao & peanut butter (1 tbsp of each)

     *Optional – Caramel Sauce to accompany the banana, cacao and peanut butter version:

    • 7 medjool dates – pitted and chopped
    • 1/4 tsp sea salt
    • 1 tbsp vanilla extract
    • 1/3 cup unsweetened almond milk
    • Add all the above ingredients to a food processor and blend until smooth

     

    *Optional – Raspberry Sauce to accompany the fruit version:

    • 200g fresh raspberries – heat slowly in a saucepan, stirring gently, until smooth
    • 1 tbsp desiccated coconut – stir into the raspberries once cooled.

    Easter Eggs Leftover

    Method:

     

    • Chop the bananas and fruit of your choice into 4cm pieces
    • Line 2 baking trays with parchment paper and place all fruit on both trays in single layers
    • Freeze for 4 hours or over night
    • Once frozen, place all the banana and fruit/cacao and peanut butter, into a food processor until smooth. This make take a while – the texture will go from solid to bitty and eventually smooth. Add a little coconut milk, or milk of your choice, if you find the consistency too thick. You will need to regularly scrape the fruit from the sides
    • Serve immediately and drizzle over either of the optional sauces above if necessary
    • If you require a thicker consistency, freeze for a few hours then place in the fridge until you get the desired consistency.

    Blueberry & Basil Popsicles – makes around 10

    You will need:

    • Food processor/blender
    • Popsicle moulds & sticks

     Ingredients:

    • 3 cups of blueberries
    • 2 cups of live yogurt/Greek yogurt
    • 2 tbsp honey
    • 1 tbsp vanilla extract
    • 2 tbsp roughly chopped basil

     Method:

    • Place all the ingredients into the food processor and blend until smooth
    • Evenly distribute the mixture between the popsicle moulds and insert the stick 3/4 of the way into the mould
    • Place the moulds in the freezer and freeze overnight
    • When ready to eat, run the end of the mould under hot water to loosen the popsicle slightly then pull slowly with the stick until free

    Enjoy!

    Easter Eggs Leftover
    written BY KATE DEVINE

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