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

by Kate Devine | Mar 30, 2024 | Edition 10, Featured, Food

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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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.

DISNEYLAND PARIS: EDITOR REVIEW

by Lolo Stubbs | Dec 17, 2023 | Featured, Travel

If you’re looking for an extra special holiday to enjoy with the children, then it really is hard to beat a Disney holiday. We’ve been on two Disney holidays now and both were filled with lots happy tears. Our first trip was on a Disney Cruise back when we only had our oldest two children, so this year we did decided to give Disneyland Paris a go, to see how our little ones tolerated the flights and the rides.

WHEN IS THE BEST TIME TO INVEST IN PROPERTY

by Ryan Hughes | Nov 1, 2023 | Featured, Work

The decision to invest in the buy-to-let property market is not one to be taken lightly. It's a significant financial commitment that requires careful consideration, and there is often debate about whether current market conditions should dictate this choice....

BROOD Launch Party at Menagerie Restaurant Manchester with a host of GUESTS AND Celebrities

by Lolo Stubbs | Oct 11, 2023 | Company News, Featured

Lucy Mecklenburgh, Ryan Thomas, Cath Tyldesley and Sarah Jayne Dunn join the party of working parents to celebrate the launch of BROOD Magazine.

A host of guests from the media and business world came together at Manchester’s landmark party venue Menagerie to celebrate the launch of the innovative BROOD Magazine’s first printed edition sponsored by JMW Solicitors.

Sarie Taylor: Overwhelm

by Sarie Taylor | Aug 4, 2023 | Balance, Edition 2, Featured

Feeling overwhelmed? Our resident Psychotherapist gives us some tips to reduce our stress and anxiety when it comes to a parent juggling work and family life.

LIFE WITH THE BYES: JAMES AND VICTORIA BYE

by Lolo Stubbs | May 15, 2023 | Edition 10, Family, Featured

Parents of three, (soon to be four) Actor James Bye, and Blogger Victoria Bye, have had a whirlwind few years, as their children came along at the same time as their careers started to soar.

SALLY LINDSAY: CHILDCARE CAN BE SEEN AS A ‘DIRTY WORD’, BUT THERE IS ABSOLUTELY NOTHING WRONG WITH IT

by Lolo Stubbs | May 10, 2023 | Edition 10, Featured, Trending, Work

Sally Lindsay is one of Britain’s best loved actors and presenters, best known for her roles as Shelley Unwin in ITV’S Coronation Street, Lisa Johnson in Sky One’s comedy series Mount Pleasant, and as Kath Agnew in the BBC sitcom Still Open All Hours.

CATH TYLDESLEY TALKS BROOD LIVE MANCHESTER WITH THE BEAUTIFUL BABY IRIS

by Catherine Tyldesley | May 4, 2023 | BROOD LIVE, Featured, Trending

CATH TYLDESLEY TALKS BROOD LIVE MANCHESTER WITH THE BEAUTIFUL BABY IRIS Actress, Writer, Producer, BROOD Food Columnist, mum of two and Guest Speaker Cath Tyldesley talks about our upcoming event BROOD Live Brood Magazine’s 1st Live Event will be hosted by legendary...

IS GUILT A GIVEN WHEN YOU ARE A WORKING PARENT?

by Sarie Taylor | May 2, 2023 | Balance, Edition 10, Featured

When I started to really see that my feelings of guilt came from the thoughts I had about myself, I started to see guilt as a wonderful alarm and indicator for me to actually lower my expectations of myself, relieve the pressure and be much more patient and compassionate with myself! It is simply and indicator that our thoughts have gone off in an unhelpful direction.

TASTY GARLIC AND HERB SALMON PASTA BY SIMON WOOD

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

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.

CONFIDENCE

by Oli Dunn | Mar 20, 2023 | Edition 10, Featured, Motivation

CONFIDENCE Confidence is a preference, as Damon Albon (Blur) once stated. If confidence was indeed something we could choose, would we choose it? I’m not sure that everyone would drink the magic potion even if it was that easy, as I think confidence can be associated...

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Auntie Cath Cooks Tandoori-Spiced Monkfish

by Catherine Tyldesley | Jan 10, 2024 | Featured, Food

Auntie Cath Cooks Tandoori-Spiced Monkfish

Ingredients:

280-300g monkfish tail fillet, the thick end
1 tbs rapeseed oil
A knob of butter
50ml water
Squeeze of lemon juice
For the tandoori spice mix:
1 tbsp each of salt and powdered ginger, cumin, coriander, paprika, turmeric and cayenne.
For the dal:
100g red lentils
1/2 tspn turmeric
2 tbsp butter
1 tspn cumin seeds
2 shallots or equivalent in onion, peeled and finely chopped
1 fat clove of garlic, finely chopped
1 small medium hot chilli, seeds included, finely chopped
2 heaped tbsp tinned chopped tomatoes
1 tbsp chopped fresh parsley (or coriander)
2 or 3 heaped tbsp creamed coconut
Salt and pepper, to taste

Method:

Pre-heat the oven to 180C/350F/Gas Mark 4. Cut the monkfish into two even fillets, dust all over with the tandoori spice mix and set aside. If you refrigerate it, remember to take it out 10 minutes before you start cooking.

Put the lentils in a small pan and add enough cold water to cover them by about an inch. Bring to the boil, skim off any scum, then add the turmeric and a knob of butter (about 1 tbsp). Cover and simmer gently until they’re soft, stirring occasionally.

In a small frying pan, dry-fry the cumin seeds for a minute or two, then pour into a bowl and put to one side. In the same pan, melt another knob of butter and gently fry the garlic, shallots and chilli until the onions are soft and golden. Add the chopped tomatoes and toasted cumin seeds and stir through.

Stir this into the lentils, which should be quite porridgey by now, and add the creamed coconut and chopped parsley. Season to taste with salt and pepper, stir well to mix and set aside to keep warm.

Heat an oven-proof, non-stick pan and trickle in the rapeseed oil to cover the base. Add the monkfish fillets and colour them all over, then place in the oven for 10 minutes.

Remove from the oven, place on the hob, and add the butter, water and a squeeze of lemon juice. Once the butter has melted, baste the fish with the spicy juices for a minute or two.

Slice each piece of monkfish into four discs. Divide the dal between two plates and serve the fish on top, garnished with more herbs if you like.

Auntie Cath Cooks Tandoori-spiced Monkfish (2)

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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CHRISTMAS TRIMMINGS RECIPES

BY SIMON WOOD

_____________________________

Honey mustard pigs in blankets

Ingredients

30 pigs in blankets

80g Colmans English mustard

80g runny honey

Chopped chives

Method

Cook the pigs in blankets until golden, add the honey and mustard in to a medium heat frying pan, heat until it bubbles and then add the sausages, glaze until sticky and serve with chopped chives

Vichy carrots

Ingredients

1kg Heritage Carrots with tops

125g Unsalted Butter

250ml carrot juice

125ml orange juice

2 sprigs rosemary

1 Star Anise

4 sprigs thyme

2 cloves garlic, crushed

80ml white wine vinegar

100g sugar or honey,

Salt and Black Pepper

Method

Pick the green leafy tops off the carrots and drop them into ice water.

Steam the carrots until just cooked, and then in a sauté pan add in all the remaining ingredients and bring to the boil, add in the carrots and cook for 10 minutes, serve with a little of the liquid and the crisp green leafy tops.

Ultimate roasties

Perfect Garlic and Rosemary Roasted Potatoes

Ingredients

2kg Red Skin Potatoes

2 Bulbs of Garlic (Halved)

1 Bunch of Fresh Rosemary

1 Bunch of Fresh Thyme

500g Goose Fat

Maldon Sea Salt

Black Pepper

Method

Preheat the oven to 190ºC/375ºF/gas 5.

Peel the potatoes, cutting any larger ones so they’re all the same size

Wash the potatoes in cold water to get rid of any extra starch and place a large saucepan on to boil, season with a good amount of sea-salt.

Add your goose fat into a large roasting tray, the biggest you have. This is to make sure there’s plenty of room for the potatoes and heat to circulate, heat for 10 minutes while your pan of water comes to the boil

Now, add the potatoes to the water and parboil for 10 minutes, you want the outside soft and the inside with a little firmness remaining once ready drain in a colander and leave to steam dry for 5 minutes.

After 3 minutes give the colander a shake to help fluff up the potatoes so they look ‘Snowy’ – this will help to help them to crisp up later on.

Carefully remove your roasting tray with the hot fat from the oven and place on a suitable surface, add in half of your herbs and a bulb of your halved garlic and put it back in the oven for 5 minutes. After five minutes remove the herbs and garlic. You now have a nicely flavoured oil that will make your potatoes taste amazing!

If you leave the herbs in for the whole time it takes to roast your potatoes, they will burn and taste acrid! We will add in the rest of the herbs with 10 minutes to go to really lift the flavour!

Tip the potatoes into your roasting tray and turn with tongs slowly coating them in the flavoured hot fat, take care not to break them before seasoning well with the sea salt and black pepper.

Roast for 45 minutes, before turning each one to coat in more fat and ensure even colouring, now add in your remaining herbs and garlic and roast for a further 10-20 minutes depending on how much colour you want on them

Once golden and crisp drain any excess oil on a little kitchen paper

As a chef I find Its always best to do a little test at this point and eat one just to check the seasoning, sometimes I must do this three or four times, just to be sure!

Simons Christmas gravy

Ingredients

1kg Chicken Thighs or Wings or a mixture of the two

Olive oil

4 large carrots

2 Sticks of Celery

3/4 Bay leaves

1 Sprig of Rosemary

1 Teaspoon fresh Thyme

1 Teaspoon fresh Sage

3 White onions halved

2 Maris piper potatoes quartered

1 Tablespoon of your cranberry sauce

Celery Salt (1 teaspoon)

Ground Black Pepper

3 Pints of Chicken Stock

4 tablespoons cornflour

Method

Set the Stock and cornflour Aside

Add the remaining ingredients into a roasting tin and cover with olive oil. Roast until golden and the meat is easy to pinch away from the bone, approximately 75 minutes at 180c, 350f, Gas 4. Remove from the oven and shred the meat into the roasting tin and use a fork or a masher to crush all the vegetables Place over a flame or on the hob

Add 4 table spoons of the cornflour and mix well cooking the flour out and then add in the stock slowly stirring well and crushing all the flavour out of the vegetables and the chicken. Cook until thickened and dark brown in colour.

Check Seasoning and strain through a colander and then again through a sieve to get a refined finish to your sauce

Cranberry Sauce

Juice of 2 clementine’s

400g cranberries

200g light muscovado sugar

100ml port

The Method

Add all the ingredients into a saucepan and cook on a medium heat until sticky and delicious, store in sterilised jars in the fridge or give away as Christmas gifts!

Chicken fat brioche bread sauce.

Ingredients

500ml whole milk

500ml double cream

100g Chicken fat

25g unsalted butter

150g chopped white onion

10 white peppercorns

2 bay leaf’s

10 thyme sprigs

2 grated garlic cloves

200g brioche crumb

1g Ground Nutmeg

3g Maldon sea salt

Method

Sauté the Onion, Garlic, Thyme, Peppercorns, Bay Leaf and salt in the chicken fat and butter. Add in the Brioche crumb and stir before adding the milk and cream.

Add the nutmeg after 5 minutes and then cook for further 25 minutes and then blend until smooth.

Buttered chicken sprouts

Ingredients

1kg sprouts, shredded
150g chopped shallot
300ml chicken stock
Crispy chicken skin
100g smoked bacon lardons
Chopped Chives
250g butter.
Ground black papper

Method

In a saucepan over a medium heat add the lardons and cook until just starting to crisp up. Add in the chopped shallots and cook for two minutes, next add the sprouts, stock and butter and bring to the boil reducing slightly, season with pepper

Serve in a bowl topped with the chicken skin and chopped chives.

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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.

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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

written BY KATE DEVINE

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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.

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.

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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!

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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Leftover Easter Chocolate BARK Smash!

by Kate Devine | Apr 11, 2023 | Edition 10, Edition 2, Food, Trending

Leftover Easter Chocolate BARK Smash!

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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.
Raspberries – Packed 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 Berries – These 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.
Almonds – Good 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 Nuts – Contain 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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