BROOD Editor Lolo Stubbs & Contributor Cath Tyldesley in Powerful Video for Women’s Aid Campaign

by Brood Magazine | Feb 13, 2023 | Company News, Featured

It’s that time of the year when romantic relationships are at the forefront of everyone’s mind, and with that Valentine’s Day can be particularly trigging for women in an abusive relationship, as well as survivors.

Our Editor, Expect Respect Ambassador & Author @lolostubbs.author teamed up with actress @bhavnalimbachia to create this extremely powerful video bringing Lolo’s novel, Dressed up as Love, to life for our Valentine’s Campaign. Highlighting (as the name of the book itself suggests) abusive behaviours that are ‘Dressed up as ‘love’’

Farah Nazeer, chief executive of Women’s Aid, said: “This campaign helps spread the vital message that many behaviours commonly perceived to be romantic – such as jealousy, demanding constant contact and somebody wanting you all to themselves – are actually dangerous.”

To check out Lolo’s emotional and thought-provoking book Dressed up as Love, please visit www.lolostubbs.com see the link in @lolostubbs.author bio – 20% of proceeds are donated to Women’s Aid so we can support more women and children.

If something doesn’t feel right in your relationship, Women’s Aid is here for you. We will listen, understand, and believe you.

Thank you to all of the incredible women that took part in this powerful video, including our very own Auntie Cath raising awareness about the emotional impact of domestic abuse.

DRESSED UP AS LOVE

Lolo Stubbs Author at her Book Launch in London

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AUNTIE CATH’S SWEET POTATO SHEPHERD’S PIE

by Catherine Tyldesley | Oct 20, 2022 | Balance, 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! .

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

SUBSCRIBE TO OUR YOUTUBE CHANNEL AND WATCH AUNTIE CATH COOKS:

AUNTIE CATH’S EASY ENERGY-BOOSTING FLAPJACKS

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

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

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Auntie Cath cooks shredded chicken thai salad

by Catherine Tyldesley | May 4, 2022 | Balance, 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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by Jenna Wilson | Mar 22, 2023 | Balance, Family, Featured

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by Oli Dunn | Mar 20, 2023 | Featured, Motivation, Work

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by Kate Devine | Mar 18, 2023 | Edition 2, Family, Featured, Food, Trending

Auntie Cath Cooks

by Catherine Tyldesley | Mar 17, 2022 | Balance, Edition 1, Family, Food

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.

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SWEET POTATO SHEPHERD’S PIE

Catherine Tyldesley

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