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Auntie Cath’s Energy boosting flapjacks

Auntie Cath’s Energy boosting flapjacks

by | Jun 10, 2023 | Edition 3, Food, Trending

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!

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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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The perfect healthy pancakes

by | Mar 4, 2025 |

Here’s an easy, fun and healthy pancake recipe (or even a morning breakfast recipe) to try with your kids…

I have added a brief summary of some of the amazing nutritional benefits each ingredient has!

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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

by | May 29, 2023 | Edition 4, Food

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.

Peppers & Spring Onions
BROOD Magazine

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
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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

by | May 4, 2023 | Edition 10, Food

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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TASTY GARLIC AND HERB SALMON PASTA BY SIMON WOOD

by | Mar 31, 2023 | Edition 10, Featured, Food

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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.

Simon Wood of Woods Restaurant
BROOD Magazine

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

by | Mar 6, 2023 | Edition 10, Food

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…

 

Shayne Ward and Sophie Austin
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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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

by | Jan 13, 2023 | Edition 9, Featured, Food, Trending

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
BROOD Magazine

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

by | Oct 20, 2022 | Edition 7, Food, Trending

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

by | Sep 22, 2022 | Edition 6, Featured, Food, Trending

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.

Peppers & Spring Onions
Simon Wood
BROOD Magazine

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

by | Aug 9, 2022 | Edition 5, Food

Salmon and Chorizo Kebabs with a Tamari Glaze by Kate devine
Shayne Ward and Sophie Austin

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

by | Jul 12, 2022 | Edition 4, Food

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

by | Jul 11, 2022 | Edition 3, Food, Trending

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.
Shayne Ward and Sophie Austin

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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Kate’s Summer Seasonal foods and her easy Jersey Royal New Potato Salad with Pesto, Peas and Broccoli recipe

Kate’s Summer Seasonal foods and her easy Jersey Royal New Potato Salad with Pesto, Peas and Broccoli recipe

by | Jun 6, 2022 | Edition 3, Food

Summer Berries
Kate’s Summer Seasonal foods and her easy Jersey Royal New Potato Salad with Pesto, Peas and Broccoli recipe

SUMMER SEASONAL FOODS

I don’t know about you guys but I’m so ready for the summer! With the change in season happening this month, it got me thinking about seasonal foods. There are many benefits to choosing foods that are in season…

  • Becoming at one with nature! It gives us the chance to reconnect with nature’s cycles, the natural passing of time and the delicious and diverse foods that’s our seasonal climate provides.
  • It makes economic sense! Seasonal foods tend to be cheaper as they grow in abundance and have less distance to travel – this, therefore, reduces the energy and CO2 emissions needed to grow and transport the foods and supports our local economies and communities.
  • Mother Nature’s medicine! Seasonal eating works in sync with our bodies and what we require to eat at certain times of the year. The foods that grow in abundance at these times are more nutritionally specific. This ensures we are supported as much as possible through our 4 different seasons.
  • I have put together a list of my top seasonal fruits and vegetables for summer, along with their nutritional and medicinal benefits. Try to incorporate these into your daily diet as much as possible; to help you feel your best throughout this new season.
  • Blackcurrants – Helps regulate blood pressure, protect the brain against neurological damage associated with Alzheimer’s and dementia, contain 3x as much vitamin C than oranges and combined with its high amount of antioxidants, help boost immunity, and promotes eye health.
  • Blueberries – Slows the growth of prostate cancer, helps maintain a healthy gut due to containing antibacterial compounds, helps prevent cognitive decline and eye health.
  • Cherries – Specifically Montmorency cherries – bright red in colour – the most medicinal of all cherries, are rich in antioxidants, anti-inflammatory, help promote sleep and increase insulin production.
  • Gooseberries – Specifically Indian gooseberries – Are high in antioxidants and vitamins, especially vitamin C, helping to boost immunity, support memory and brain health, protect eye health and aids digestion.
  • Raspberries – Minimise the absorption of fat, helps regulate metabolism, tone the uterus and are cancer-protective.
  • Rhubarb – actually a vegetable not a fruit; helps strengthen bones, protects against neurological damage linked to Alzheimer’s, helps lower cholesterol, is a good source of fibre and vitamin C and helps protect eye health.  
  • Strawberries – Helps maintain optimal heart health by preventing blood vessel damage, helps soothe stomach upsets and aids digestion through its fibre content and contains anti-cancer properties.
  • Asparagus – Helps to support the gut, removes energy-draining toxins, helps strengthen the immune system, has a purifying effect on the skin and helps keep blood vessels supple.
  • Artichoke – An absolute fav of mine and here’s why – It is among the top 10 highest antioxidant-rich foods, high in dietary fibre, eases digestion (particularly helpful in people with IBS), aids detoxification, helps balance blood sugar levels and reduces cholesterol.
  • Aubergine – Opt for the purple variety as they contain fibre that benefits digestion, beneficial amount of antioxidants which help to balance blood sugar levels and prevent cell damage.
  • Beetroot – Contains phytochemicals which have a liver cleansing action, improve blood’s oxygen uptake, strengthens the heart, and contains a B vitamin that supports heart health.
  • Bell Peppers – Rich in antioxidants and vitamins, especially vitamin C, they help support eye health, protect against neurological damage, and promote heart health and contain anti-cancer properties.
  • Broad Beans – Rich in isoflavones which are plant hormones with heart-protective and anti-cancer properties.
  • Broccoli – Another fav of mine and one of the veggies I make sure my kids have daily! It helps strengthen the immune system, contains vitamin C which promotes collagen synthesis, promotes prostate health, helps protect eye health, and is an excellent source of indole-3-carbinol, a chemical which helps DNA repair in cells and is believed to block the growth of cancer cells.
  • Cabbage – Specifically red cabbage as it contains 2-8 times more vitamin C than other cabbages, but all brassica cabbages help to heal ulcers, support healthy liver function and fight free-radical damage to skin.
  • Carrots – Rich in beta-carotene (needed by the body to make vitamin A), aid digestion, helps weight control, promote healthy skin and nails and helps maintain good eyesight.
  • Chilli – Helps remove toxins from the body, clear congestion, helps with weight management by reducing appetite and cravings, helps lower cholesterol and regulate blood sugar levels.
  • Courgette – Aids water balance, low in calories, cleansing, help reduce an enlarged prostate, lowers cholesterol and stroke risk and supports efficient metabolism.
  • Fennel – Helps soothe stomach cramps, encourages healthy digestion, helps with hormone regulation through its oestrogenic qualities and helps relieve water retention.
  • Garlic – Another daily must have for me, due to its antibacterial and anti-fungal compounds, its ability to help strengthen the immune system, remove toxins and pollutants, containing anti-cancer substances and being a natural anti-coagulant.
  • Jersey Royal New Potatoes – Anti-inflammatory, helps lower blood pressure, a natural sedative, a good source of vitamin C, potassium, fibre, and B vitamins. Try to eat with the skin on as much as possible to increase fibre. 
  • Lambs Lettuce – Similar looking to spinach, it’s rich in beta-carotene (see ‘carrots’ above), supports a healthy immune system, promotes good skin and eye health and helps strengthen bones.
  • Pak Choi – Part of the cabbage family (as above), containing powerful antioxidants contributing to protecting cells from free-radical damage.
  • Peas – Specifically garden but including sugar snap and mange-tout – Rich in vitamins and minerals, their insoluble fibre content helps maintain digestive health, boost energy, fight infection, and promotes healthy sperm.
  • Radish – Supports healthy liver function, helps with detoxification, lowers blood pressure, fights hypertension and clears congestion.
  • Spinach – Helps strengthen bones, supports eye health, fights inflammation, helps prevent atherosclerosis and contains anti-cancer properties.
  • Spring Onions – Contains immune-boosting sulphur compounds, helps lower cholesterol, and feeds the good gut bacteria.
  • Tomatoes – Red tomatoes contain all four carotenoids, unlike the green and yellow variety; but all help to remove toxins from the body, boost immunity, lower cholesterol and reduce the risk of prostate cancer. 
  • Watercress – Promotes clear skin, can help reduce the risk of cancers of the colon, rectum and bladder, aids optimal digestion, maintains water balance and help fight colds and flu.

Here’s an easy and as always, healthy recipe that includes some of the foods listed above. Why not give it a try and take to one of the many BBQs you’ll be attending over the summer?!

Jersey Royal New Potato Salad with Pesto, Peas and Broccoli
Nutritionist Kate Devine

Jersey Royal New Potato Salad with Pesto, Peas and Broccoli

Serves 4 

Ingredients:

  • 1Kg Jersey Royal new potatoes, chopped in half
  • 2 heaped tbsp mayonnaise/vegan mayonnaise if required 
  • 400g broccoli florets, chopped into bite size pieces
  • 300g frozen garden peas 
  • Cracked black pepper, to taste

Pesto Ingredients:

  • 1 cup/30g fresh basil 
  • 1/3 cup/45g pine nuts
  • 1 garlic clove, peeled
  • 2 tbsp nutritional yeast/vegan parmesan if required
  • Juice of half a lemon
  • 1/2 tsp salt
  • 1/4 cup/60ml olive oil

Method:

  1. Cut the potatoes in half so that they are roughly the same size
  2. Place in a pan of salted boiling water for 20-25 mins until soft – poke one with a fork and if it slides off they are cooked
  3. Whilst the potatoes are boiling, make the pesto…
  4. Add the pesto ingredients above, except the olive oil, to a food processor. Blend until the pine nuts are broken down and the basil is chopped
  5. Continue blending and slowly pour the olive oil into the mixture until it is smooth and turns into pesto consistency
  6. Once the potatoes are cooked, drain them under cold water to cool them down
  7. Bring a pan of boiling, salted water back to the boil. Add the peas and broccoli and let simmer for 6 mins or until the broccoli turns a bright shade of green. Drain and leave to one side to cool
  8. Place the potatoes in a large bowl and add the pesto, mayonnaise, lemon zest, peas and broccoli and generous amounts of cracked black pepper. Use a large spoon, gently coat all the ingredients with the sauce and sprinkle a few pine nuts to finish.
  9. Serve and enjoy! You can keep this in the fridge in an air tight container for up to 3 days.

Don’t forget to share your creations with us here at BROOD by tagging us on Instagram @broodmagazine @the.devine.life

Shayne Ward and Sophie Austin
written BY KATE DEVINE

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Auntie Cath cooks shredded chicken thai salad

Auntie Cath cooks shredded chicken thai salad

by | May 4, 2022 | Edition 2, Food

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!

Shredded Chicken Thai Salad

(Or you can use baked miso tofu if you’re veggie/vegan)

Ingredients
3-4 chicken breasts, cooked then shredded
4 tbsp sesame seeds – toasted
2 courgettes- spiralized
1 cup mange tout – raw
4 spring onions – sliced
1/2 iceberg lettuce – finely chopped
Handful fresh coriander – roughly chopped

The Dressing:
4 tbsp toasted sesame oil
2 tbsp of soy sauce/tamari
1tbsp honey
Juice of one lime

Toss all salad ingredients together in a bowl.
Whizz up dressing. Pour dressing over salad and sprinkle with extra sesame seeds.

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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Bank Holiday Baking with Kate Devine

Bank Holiday Baking with Kate Devine

by | May 1, 2022 | Edition 2, Food, Trending

Bank Holiday Baking with Kate Devine

BANK HOLIDAY BAKING WITH kate devine

Well, aren’t we lucky this month…two long weekends and it’s #worldbakingday on Tuesday 17th May! That means indulgence on many levels! Also, don’t you just feel like May is a positive month? It’s beautifully Spring but nearly Summer, there’s lots of lovely sunny days and nights in the garden to look forward to (hopefully – come on British weather, be kind to us this year!), and I feel we all enjoy and appreciate food more.

It’s such a sociable thing food, it brings people together, and that’s exactly what World Baking Day is all about! It’s a time to spend with family and friends; baking delicious food to enjoy together; spread the joy of food and embrace the deliciousness that baking can bring to your day!

So…dig out your spatula and get creative with your kids by making treats for friends and family, neighbours, or the hard-working teachers at your kids school. I mean, who doesn’t love a homemade treat made just for them?

Personally, baking and I don’t mix well (pardon the pun), but I’m just one of those people who’s too impatient to measure and sift ingredients. I get easily distracted and weigh the wrong amount of the wrong thing and inevitably end up with a soggy bottom!

Having said that, I’ve managed to master the old faithful, chocolate brownie, so here’s a healthy and quick version, that even I can do, to get you cracking on World Baking Day! Have fun! Oh, and don’t forget to share your creations on Instagram @broodmagazine & @the.devine.life and #worldbakingday 

Shayne Ward and Sophie Austin

Sticky BB Brownies – packed full of polyphenols and prebiotics to help support the gut

Makes 12

Ingredients:

  • 125g tinned black beans, drained and rinsed
  • 2 large organic eggs
  • 1 tsp vanilla extract
  • 20g organic cocoa powder
  • 80g organic rolled oats – Gluten free if necessary
  • 1 tsp baking powder
  • 8 small prunes – pitted
  • 6 Medjool dates – pitted
  • 1 large ripe banana
  • 120ml milk of your choice – nut/dairy free milks will work just as well
  • Pinch of rock salt
  • 50g dark chocolate chips – Gluten free if necessary
  • 2 tbsp of crunchy peanut butter or 30g walnuts (optional) – you can substitute the nuts for dried cranberries if you prefer

You will need:

  • Minimum of 12 cupcake liners
  • Bun or muffin tin
  • Blender

Method:

  • Preheat the oven to 180 degrees fan/400F/gas mark 6
  • Weigh out all the ingredients before starting – believe me, this is the key to successful baking!
  • Place all the ingredients, except the chocolate chips and walnuts/cranberries, if using, into a blender and blitz until completely smooth – around 3 mins
  • Place the cupcake liners in the muffin tin, then, using a teaspoon, divide the mixture between the cupcakes liners
  • Dot in the chocolate chips and nuts/cranberries (if using)
  • Place in the oven and bake for around 10-12 minutes, then remove form the oven and allow to cool in the tin for 5 mins. Enjoy!

You can keep the brownies in an airtight container and consume within a week. Alternatively, you could wrap each one individually and give to someone special.

 *Recipe adapted from ‘Eat Yourself Healthy’ & ‘Hemsley & Hemsley’ cookbooks*

 _________________________________________________________________________________________________________

 This takes me nicely into the May Day bank holiday weekend…

I never really knew why we had an early May bank holiday. I just remember celebrating it as a kid and watching people dancing around the Maypole, but not really understanding what it was all about. Then as an adult, you just see bank holidays as a well needed extra day of the weekend and thank god for the day off! But, I’ve since come to realise that it is a day of unity, togetherness and rebirth, regardless of race and culture, where people come together as one in celebration. Traditionally, people would leave baskets of spring flowers and treats on their neighbours doorsteps. How lovely! International Workers’ Day, also known as ‘Labour Day’ is also traditionally celebrated on this May bank holiday and is a demonstration of the labour movement and its efforts to improve worker rights across the globe.

Why not bake my brownies above and make your own May Day basket with your kids and celebrate it the traditional way?! It’s nice to be kind, you never know just how much a random act of kindness can change someones day.

I wish you all a wonderful May and don’t forget to email me at kate@thedevine.life with any questions you may have regarding nutrition or fitness and I’ll answer on my instagram or in our June edition.

BY KATE DEVINE

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Auntie Cath Cooks

Auntie Cath Cooks

by | Mar 17, 2022 | Edition 1, Food

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!

With a little tease of summer last week I thought I’d kick things of with a breakfast summer salad. Porridge is a strong winter warmer for me on those cold dark winter mornings. So this is my spring/summer go to. Light and full of fresh ingredients. Feel free to tag me and BROOD into your dishes. ENJOY.

Breakfast summer salad

2 hand full of baby spinach
1/4 cup blueberries
1 medium avocado, diced
1/3 cup cooked red quinoa
1/4 cup toasted pumpkin seeds 2 strips bacon
2 large eggs
Dash of apple cider vinegar
1 teaspoons honey
Method
Place the spinach, blueberries, avocado, quinoa, and pumpkin seeds in a large bowl and toss to combine. Divide the salad between bowls or deep plates.
Place the bacon in a large cast iron skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate. Once cool, break the bacon into small crumbles.

Reduce the heat to low and fry the eggs in the rendered bacon fat to desired doneness. Remove the pan from the heat. Top each salad with the crumbled bacon and an egg.
Whisk the vinegar, honey, and salt into the remaining bacon fat in the pan until emulsified. Drizzle the warm dressing over the salad and serve immediately.

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!

 KEEP UP TO DATE WITH BROOD:

* indicates required
Please select all the ways you would like to hear from Brood Magazine:
You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.
We use Mailchimp as our marketing platform. By clicking below to subscribe, you acknowledge that your information will be transferred to Mailchimp for processing. Learn more about Mailchimp's privacy practices here.

Related Articles

The perfect healthy pancakes

by | Mar 4, 2025 |

Here’s an easy, fun and healthy pancake recipe (or even a morning breakfast recipe) to try with your kids…

I have added a brief summary of some of the amazing nutritional benefits each ingredient has!

read more
Links
Follow Us