eat up winter issue 2011-12

Competitionsand offers, including a half day kids Cookery

Workshop

P34»Grow your own – lots of hints and tips on how you and your kids can grow your own veg, even if you only have a window ledge!

Free local family magazine

A welcome message from Hugh Fearnley-

Whittingstall

Ideas and inspirationon how to cook

seasonallyfor your family and kids

Out and about... recommendations and reviews of local child friendly restaurants

P3»

P13»

P26»

Inside our first edition

»Winter

2011/2012

What’s in season – month by month guide

P6»

P30-31»

2 Winter 2011/2012Eat Up Magazine

3Winter 2011/2012Eat Up Magazine

Eat Up

I’m all for new ways of inspiring people to

cook and eat real food, and to source their

ingredients from local producers – food grown

by people with names, as I like to say!

Eat Up brings us simple seasonal recipes

and ideas that make it easy to feed our

families with delicious home-cooked food.

I’m sure it’ll help families to eat well, and

eat together. But more than that, I hope it

will nurture and develop our children’s innate

love of food, and in so doing brighten their

lives, improve their health and enrich their

childhoods.So I’d like to wish a hearty good luck, and

good eating, to all involved in this magazine.THE LONDON ACADEMY

atJane Urquhart Limited has been established for over eight years

to provide top quality, traditional training to domestic staff inhouseholds, hotels, chalets, villas and private yachts and jets.

We also find domestic staff for our clients.

Training is also provided for office, shop and banking staff to ensurethat they offer the ultimate service to their customers.

Online training modules can also be purchased online from the website.

The London Academy has an international reputation that isunsurpassed and they have links with sister schools:

Home Story in Moscow and Chez Vous in Tokyo - through the International Training Association

Nothing is too much trouble | No detail is overlookedNowhere is beyond our reach | No confidentiality is breached | No one can do it better

Jane Urquhart Limited, 51 Whistlers Avenue, Morgans Walk, London SW11 3TST: +44 (0) 207 738 1262 Jane Mobile: 07885 893985 Charlotte Mobile: 07528 206331

E: [email protected] www.janeurquhart.com

WelcomeMessage from

Hugh Fearnley-Whittingstall

Contact us

Please recycle this magazineor better still pass it on.

Disclaimer

Email:[email protected]

Website:

www.eat-up.co.uk

Follow us on

Facebookfacebook.com/eat-up

Twitter twitter.com/eat_up

Join the free Eat Up reader club and each month we’ll email you a copy of the online magazine.Spring Edition out 1st week March – advertising deadline 10th February 2012.

Opinions expressed in articles are strictly those of the authors. While every effort has been taken to ensure that adverts, details and articles appear correctly, Eat Up cannot be held responsible for any loss or damage caused directly or indirectly by this publication. This publication is copyright and may not be reproduced in any form without written permission of publisher.

Editor Henrietta Short

Printing by PTG DigitalWebsite design bym1 creativewww.m1creative.org

Puddings – 4- Christmas Luxury home-made Christmas Puddings by Jacky Short

Tel: 07710 285 737 Beautifully packaged luxury puddings laced with French Brandy, varying sizes

from 2 – 15 servings

Hugh Fearnley-Whittingstall,

December 2011

6-7 What’s in seasonAn easy to use, and useful chart showing which fruit and vegetables you should be eating for the next 3 months.

8-9 Riverford OrganicRiverford Organic give their twist on the sprout.

10-11 It’s Christmas timeOur pick of the Christmas cookie cutters, as well as little cooks’ stocking fillers.

13-24 Pull out recipe section Recipes the whole family will enjoy, using seasonal fresh ingredients.

23 Phil Howard Head chef at The Square shares his seasonal ideas with us.

25 Little cooks... Useful ideas to help your children in the kitchen.

26-27 Out and about with the kids Local child friendly restaurant recommendations.

29-31 Almost the good life.. Grow your own – an introduction into growing your own vegetables with the kids.

32 One potato, two potato, three potato, four... the beginners guide to growing potatoes – what you can do now.

33 Where to... useful websites etc

34-35 You could win...Competitions and offers – fantastic prizes and special offers.

Competitionsand offers including a

half day kids Christmas

Cookery Workshop.

P9» Grow your own – lots of hints and tips on

how you and your kids can grow your own veg,

even if you only have a window ledge!

Free local family magazine

Competitions

Make your own edible

tree decorations!

Ideas and inspirationon how to cook

seasonallyfor your kids

Out and about...

recommendations and

reviews of local child

friendly restaurants.

P10»

P13»

P26»

Inside our fi rst edition

»Winter

2011/2012

What’s in season –month by month guide.

P8»

P9»

Eat Up

When children know a little more about

food, where it comes from, and how it

reaches their plates, then they are more likely

to want to eat well. Feeding our children can sadly come

slightly lower on our list of priorities than it

maybe should, and we can sometimes forget

that giving them too many ready meals and

convenience food does not help encourage

them to eat healthily and well.

With this in mind we have created Eat Up,

and very much hope it will help to inspire

everyone who read it to try new recipes and

ideas as well as try their hand at growing their

own food, no matter how small the window

ledge!Regular columns, in this seasonal magazine,

will include child friendly restaurant reviews,

competitions, children’s cooking equipment,

helpful suggestions on how to grow your own

vegetables, and a diary of a family veg garden.

The next edition will be out at the beginning of

the Spring with lots of ideas, hints and tips.

We really hope that you find Eat Up

inspiring...have a fantastic and happy Christmas...

and eat well!

A note from us...

Welcome to the first

edition of !

What’s inside?


Blackheath Cooks aregiving away a ½ daycooking class – see thecompetition on 4»

Contents...

»Winter

2011/2012

What we should be eating now – it’s in season December January February



Broccoli, BrusselSprouts – P20» new and exciting ways to make even their

harshest critics eat them, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chard,

ChicoryClementines and Cranberries(December) – P18» for seasonal burger, Jerusalem Artichoke,

Kale (December-February)

Leeks – P15» for a souper winter warmer!

P14» crispy rostis – ParsnipsPears – (December & January) – P21» crumble topped

Christmas mincemeat and Pear cake, Pomegranate, Purple Sprouting Broccoli

(February), Red Cabbage, Rhubarb, Satsuma, Shallots, Squash, Potatoes

for Sweet Potato, Turnip, special Swede bake P19» – Swede

Beetroot (December) – P22» delicious

Chocolate and Beetroot cake

Apples,

REd CAbbAgE – packed full of vitamin C

and thought to help with the detoxification

and antioxidant processes – try stir frying

rather than steaming so that it keeps some of

it’s crunch, or try raw in coleslaw.

Apples

Beetroot

Broccoli

Brussel Sprouts

Cabbage inc red cabbage

Carrots

Cauliflower

Celeriac

Celery

Chard

Chicory

Clementine

Cranberries

Jerusalem Artichokes

Kale

Leeks

Parsnips

Pears

Potatoes

Purple Sprouting Broccoli

Red Cabbage

Rhubarb

Satsuma

Shallots

Spinach

Squash

Swede

Turnip

01803 762059 www.riverford.co.uk

award-winning organic veg, meat and all the trimmings

Ri v e r f ord

baked sprouts with a stuffing crustConvert the sprout haters with this new serving idea.

serves 4–6

750g sprouts3 tbsp duck fat or butter1 tsp caster sugarsea salt + freshly ground black pepper100g smoked streaky bacon, chopped1 garlic clove, crushed1 tbsp chopped sage leaves1 tsp thyme leaves150g soft breadcrumbsfinely grated zest of 1 orange1 tbsp chopped parsley100g peeled, vacuum-packed chestnuts, roughly chopped200ml chicken stock

Preheat the oven to 160°C. Trim the sprouts and cut into quarters lengthways. Toss in an ovenproof dish with 1 tbsp of the duck fat and the sugar and season well. Bake for about 15 mins, until just tender. While the sprouts are cooking, brown the bacon in a frying pan in the remaining duck fat, then add the garlic, sage and thyme. Cook for 1 more min, remove from the heat and stir through the breadcrumbs, orange zest and parsley. Season. Stir the chestnuts into the sprouts. Pour over the chicken stock. Top with the stuffing mixture and return to the oven for 10 mins, or until golden.

by Jane Baxter, from Everyday and Sunday – Recipes from Riverford Farm

Riverford recipe


Did you make that?...



Cookie Cutter decoration Set £4.99

www.lakeland.co.uk These designs look fantastic decorated and hanging on the Christmas Tree or used as

pretty decorations for presents. Remember: Make sure you make a hole in the biscuit

before baking so that there is somewhere to thread the hanging string through.

Tree Trinket Cookie Cutters £9.99 www.lakeland.co.uk Also from Lakeland, these are ideal for making Christmas Tree decorations with the kids – which they can eat later!

Cakes Cookies and Craft Shop £2.75 www.cakescookiesandcraftshop.co.uk They have a huge selection of other Christmassy cutters as well cutters for gingerbread houses (comes with 5 other shaped cutters as well) £15.30, which we think are well worth the investment!!

Christmas Tree Cut Out Cookie Cutter £7.95 www.cupcakewrappers.co.uk This website is full of fun and interesting cutters and equipment for baking.

...no! The kids did!

4 tbs golden Syrup125g butter

340g Plain Flour1 tsp baking Powder1 tsp ground ginger

1tsp ground Mixed Spice1 Egg

Coloured boiled sweets and ribbon for hanging

1. Preheat oven to 180°C.2. Melt golden syrup, butter & sugar in pan over a gentle heat, until sugar has dissolved. Allow to cool slightly.3. Sift flour & spices into a mixing bowl. Add the melted mixture & egg and combine until they form a dough. Wrap in cling film until needed.4. Roll dough out on a lightly floured surface and use some of the fantastic cutters featured to make your decorations. If you are cutting out holes in the shapes then fill with crushed coloured boiled sweets – these will melt to give a coloured window effect. Make sure you make a hole at the top to thread the hanging ribbon through.5. Bake for approx 12-15 mins until browned slightly. Leave until completely cooled and sweets have set.

EdibleTree

Decoration Recipe


Eat Up Recipes

Parsnip and Potato Rosti with Poached Egg – P14»

Baked Potato and Leek Soup – with delicious crispy Potato skins – P15»

Fish Pie – with a special matchstick topping – P16»

Chicken Goujons, and Roasted Vegetable ChipsP17»

Turkey and Cranberry Burgers – P18»

Special Swede Bake – you will be suprised! – P19»

Sprouts – stir fried with Orange or spiced with Peas P20»

Christmas Pear Crumble Cake – P21»

Chocolate and Beetroot Cake – P22»

Guest Chefs’ give their take on seasonal dishes P23»

1.2.3.4.5.6.7.8.9.

10-11.

WINTER

Parsnip and Potato Rosti

with Poached Egg

These may

not be the most

beautiful to

look at but

they are

delicious

to eat and

kids love

them. You could

substitute

parsnips

for carrots.

1 Peel and coarsely grate the potatoes, parsnips and onions - if you’re using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.

2 Stir in the garlic and eggs and season if you like. Divide the mixture into 8 and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender – after the first 2-3 mins cooking give them a little squash down to make sure they stick together well. Transfer to kitchen paper with a slotted spoon (try and take out any little pieces that may have fallen off as these will burn when you cook the next batch) and leave to cool while frying the remainder, adding remaining oil as necessary.

3 Meanwhile, poach the eggs and serve on top.

FreezingThese freeze really well and are very quick to heat up from frozen. Leave cakes to cool then interleave them in greaseproof paper. Put in a freezer bag and freeze for up to 1 month. To serve, heat the oven to 190C/fan170C/gas 5. Unwrap cakes and spread out on a lightly oiled baking sheet. Brush with a little oil and reheat from frozen in 15 mins.

450g waxy Potatoes (such as Charlotte) 350g Parsnips 1 small Onion , grated 1 Garlic clove , finely chopped 2 Eggs , beaten Sunflower oilSeasoning

Recipes

1 2

The beauty

of this recipe

is that there

is no peeling

or boiling of

potatoes; you

bake them in

the oven and

then scoop

out the inside,

keeping the

skins to make

a delicious

extra treat!

Leek and Potato Soup

1 Preheat the oven to 180 °C. Wash the potatoes, pierce them all over with a fork and rub with olive oil. Place them on a roasting tray and bake them in the preheated oven for 1 hour, turning them once during the cooking time.

2 Cut the leeks in to 1cm rings, wash and drain.

3 Heat a large saucepan with the butter and sauté the leeks, seasoned with salt and pepper, until the leeks starts to take on colour.

4 Once the potatoes are cooked and have cooled for 10 minutes, cut them in half and use a spoon to scoop the cooked potato flesh from the skins.

5 Add the cooked potato and stock to the sautéed leeks, bring the soup to the boil, reduce the heat to a gentle simmer and cook the soup for 10 minutes. Add the cream and blend the soup until smooth. It’s optional to pass the soup through a fine sieve.

6 Return the soup to the pan, taste and adjust the seasoning if needed.

7 Just before serving, rip the potato skins into pieces, place them on the oily roasting tray and sprinkle with grated cheese and crispy bacon – as much or as little as you want. Return to the oven until the cheese has melted and is golden brown.

Serve immediately alongside the soup.

3 large baking PotatoesOlive oil

4 medium sized Leeks20g unsalted Butter

1ltr vegetable or white Chicken stock

100ml double CreamSalt and freshly

cracked black Pepper – optional

Grated Cheese – Cheddar or Emmental

would both workCrispy Bacon pieces



3

4

1 Put the fish in a saucepan and pour over the milk. Bring the milk just to the boil - you will see a few small bubbles. Reduce the heat and simmer very gently for 8 mins.

2 Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in a bowl and add the prawns, sweetcorn and roughly chopped spinach.

3 Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Pour in a little of the poaching milk, then stir until blended. Continue to add the milk gradually as the mixture thickens on the heat, mixing well until you have a smooth sauce. Bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season, and add the grated cheese and mustard, then pour over the fish mixture.

4 Peel and chop the potatoes into matchstick size pieces and add to a pan of cold water. Bring to the boil and cook for 3-4 mins, drain really well, dry on some kitchen paper if you have any, then toss in oil.

5 Pile the potato match sticks on top of the ramekins until they cover the tops of the fish pie, don’t worry if some bits are sticking out –they will be extra crispy and delicious.

6 Place the ramekins in a baking tray and cook in the oven for 30-40 mins – or until the potatoes are brown and crispy. Remove from the oven and leave to stand for a few minutes as they will be piping hot the in the middle.

FreezingIf you are going to freeze these then do so after point 4 – and then add the potato topping when you take them out of the freezer – or you can top them with mashed potato instead.

300g skinless white Fish fillet, such as cod or haddock (or half white Fish and half Salmon fillet)250g skinless undyed Smoked Haddock fillet 150g peeled Prawns - optional500ml full-fat Milk Small bunch Parsley , leaves only, chopped 50g Butter 50g Plain Flour pinch freshly grated Nutmeg 50g Cheddar grated 1 tsp grainy Mustard100g Sweetcorn or frozen Peas – or mixture of bothSmall bag of fresh Spinach or 3 cubes of frozen – optional3 large PotatoesVegetable Oil

Recipes

Fish Pie – with a crunchy

matchstick chip top



Chicken Goujons

1 Mix together the breadcrumbs and sesame seeds.

2 Roll each strip of chicken in the flour, dip into the egg and then coat in the breadcrumb mixture.

3 Heat the oil over a medium heat in a heavy bottomed frying pan.

4 Add the chicken pieces and cook for 8-10 mins depending on the size (approx 2 mins each side) until golden brown and cooked through – you can brown them all over and then transfer to the oven if you prefer.

You can substitute the sesame seed for dried herbs. Serve with ketchup. They freeze really well so don’t worry if it looks like a lot.

Serve with roasted root vegetables…half Swede, peeled2 large Carrots, peeled2 Parsnips, peeledhalf Celeriac, peeled2 tbsp Olive Oilfew sprigs fresh Thyme

Preparation method1 Heat the oven to 180C/425F/Gas 7.2 Cut the vegetables into chunks approximately the same size and put in a saucepan with boiling water and boil for about 3-4 mins. Drain thoroughly.3 Toss all the vegetables with the olive oil and put into a large roasting tin. 4 Bake in the oven until tender, about 30-40 mins, turning a couple of times during cooking.

200g Breadcrumbs – we use brown bread but

you can use any bread you have to hand

4 Chicken breasts, skins removed and cut into

strips75g Plain Flour

2 medium free-range Eggs, beaten

1 tbsp Sesame seeds – optional

2-3 tbsp Vegetable Oil

6

Recipes

400ml double Cream150ml semi-skimmed Milk

2 Garlic cloves2 (about 1.5kg) Swedes,

quartered and thinly slicedButter, for greasing

175g medium Cheddar plus extra for sprinkling over

50g Breadcrumbs – either colour or even an old

seeded roll would work.

This dish is very

rich…but really

yummy and kids

love it…you don’t

need much of

it, and you can

always go back

for more if you want to!

Special Swede Bake

1 Preheat the oven to 190°C/fan170°C/gas 5. Heat the cream, milk and crushed garlic cloves in a small pan over a low heat until almost boiling. Remove from the heat and set aside – you can leave this until you are ready to use it.

2 Blanch the swede in a pan of boiling salted water for 4-5 minutes until almost tender, drain, then layer in a medium buttered ovenproof dish with the cheese. Pour over the cream, and sprinkle with the breadcrumbs and extra cheese.Bake for 30-35 minutes until the swede is cooked and the dish is bubbling and golden.



5

1 In a large bowl, mix together the turkey mince, onion, garlic, apple, cranberries, sage, breadcrumbs and egg yolk with a little salt and pepper. Combine well with your hands, then shape approx 12 – 14 small burgers.

2 Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Alternatively brown each side in a hot pan and then cook in the oven at 200°/fan-180°/gas 6 until cooked through.

TipFreeze once cooled and keep for up to 3 months. Defrost and then heat through in the oven until hot.

500g Turkey mince half red Onion , grated 1 Garlic clove , crushed 2 tsp Chopped dried Cranberries (or 2 tsp good Cranberry sauce)1 grated Apple (any eating apple)handful chopped Sage (optional)Breadcrumbs – 1 slice of either colour bread.1 Egg yolk 1 tbsp Sunflower Oil



Turkey and Cranberry Burgers

Delicious

in a toasted

bun or served on top of

Parsnip

and Potato

Rosti.

8

250g pack salted Butter, softened (use a tiny bit for greasing) 250g golden Caster Sugar 1 tsp Vanilla extract5 large eggs 200g self-raising Flour 7 tbsp plain flour 6 tbsp Mincemeat 4 Pears peeled, cored and cut into thumb-size pieces

Recipes

Christmas Crumble Cake

1 Heat oven to 160C/140C fan/gas 3. Butter then line the base and sides of a 20cm round, deep cake tin.

2 Put butter, sugar, vanilla and ¼ tsp salt (optional) into a large bowl. Beat with an electric hand whisk until pale and fluffy. Add eggs and flour, beat until smooth.

3 Remove 85g batter and put into a small bowl. Into this add the plain flour and chop into the mix with a cutlery knife to make a soft, crumbly-looking mix.

4 Spoon half the cake mix into the tin, top with half the pears, dot over half the mincemeat, then dollop the rest of the cake mix on top. Scatter with remaining pears, mincemeat, then the crumble mix. Sprinkle with final 1 tbsp sugar.

5 Bake for 1 ¼ hrs, covering with foil after 1 hr if going too dark on the top, until golden, risen and a skewer inserted into the middle comes out clean.

6 Cool in the tin for 10 mins, then cool on a rack. Keep it in the lining paper, as this will help it stay moist. It will keep, well wrapped in an airtight tin, for 5 days.

Freeze for up to 1 month



This is a truly

delicious cake

and a great

alternative to

mince pies for

those who are

not keen – it’s

really, really

good served

warm from

the oven with

custard but just

as good when

cooled. We use

home made

mincemeat

but good shop

bought will do

just as well. 7

1 Finely shred the sprouts, either with a sharp knife, or with the slicing attachment of a food processor.

2 Heat the olive oil in a large frying pan, add the shallots and soften over a gentle heat for approx 5 mins, until golden, add the garlic and cook for another 2 mins.

3 Increase the heat to high, and add the sprouts and stir fry for about 3 mins until bright green and glossy.

4 Whisk together the orange juice, vinegar and sugar and add to the pan.

5 Cook briskly for 2 mins and then serve immediately.

1 Heat the oil in a large non-stick pan or wok, sizzle the cumin seeds for 1 min, then add the ginger and turmeric.

2 Fry until aromatic, then add the sprouts, a pinch of salt, a splash of water and the peas.

3 Increase the heat to high, and add the sprouts and stir fry for about 3 mins until bright green and glossy.

4 Cover the pan and cook for 4-5 mins until the sprouts have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together.

5 Pile into a serving dish and scatter with the rest of the coconut and coriander.

225g Brussel Srouts1 medium Orange2 tbsp Olive Oil1 Shallot1 clove of Garlic1 tbsp Cider Vinegar1 tsp Caster SugarSeasoning – optional

1 tbsp Vegetable Oil 1 tsp Cumin seeds

small piece fresh root Ginger, grated ½ tsp Turmeric

500g shredded Sprouts 100g Peas

1 tps Lemon juice ½ tsp ground Coriander

small bunch Coriander, roughly chopped (optional)

2 tbsp unsweetened desiccated Coconut

Stir Fried Sprouts with Orange

Spiced Sprouts with Peas

10

9Chocolate and Beetroot Cake

Curried Parsnip and Apple Soup

In the unlikely

event that

there is any

of this cake

left over,

it freezes

really well!

250g plain Chocolate3 medium Eggs200g light Muscovado Sugar100ml Sunflower Oil1 tsp Vanilla extract100g self-raising Flourhalf tsp Bicarbonate of Sodahalf tsp Baking Powder50g ground Almonds (optional)250g raw Beetroot

Recipes

Guest Chef Phil Howard

from The Square

One of the biggest problems with us humans is

our resistance to change, and nowhere is this more

evident than in our approach to food. In the fast

and ever changing world we live in food, generally

speaking, has suffered enormously and our lazy

approach to it as an escape, an indulgence and an all

round quick fix is taking its toll. Not only are we the

consumers becoming increasingly unhealthy but in the

process we are destroying the very planet we live on.

I love my food as much as anyone but if there is

one thing I have learned in my 25 years as a chef it

is this: every ingredient has got the potential to be

truly delicious and it is our challenge to find out how

to achieve it. The answer lies in a simple, seasonal,

fresh, well loved and well cooked ingredient. It is

no more complicated than that. It just requires a

desire for change and a little bit of effort! So off you

go, cook up a storm and Eat Up!

– Phil Howard

250g Onion, finely chopped250g Parsnip, peeled and finely chopped250g Apple, finely chopped125g Butter 2.21 Chicken stock1 Bay leaf30g Raisins500ml Double creamOne dessert spoon of mild curry powder

“



1 Break the chocolate into pieces. Melt gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.

2 Peel and cut the beetroot into quarters and then either grate or whizz in a food processor for a few seconds until there are no large lumps left.

3 Whisk the eggs and oil together using an electric hand whisk for a few minutes until pale and fluffy.

4 Once the eggs and oil are thoroughly beaten together, add the vanilla essence and then carefully fold in the dry ingredients.

5 Fold in the grated beetroot and the cooled chocolate and mix gently.

6 Pour into lightly oiled baking tin – could be a loaf tin or 20cm round cake tin.

7 Place in the centre of the oven and bake for 1 hour and 30 mins at 160c/fan 140c. Then cover the cake and cook for 20-30 mins.

8 Test the cake by inserting a skewer into the centre to see if it comes out clean (don’t worry too much though.. this cake is so moist that even when it is fully cooked the skewer comes out looking slightly messy). Leave to cool on a wire rack.

“Phil Howard is Head Chef and Co Owner of the two Michelin starred

‘The Square’ in Mayfair, London.

www.squarerestaurant.com

METHODSweat the onions in the butter with a pinch of salt. Once softened add the curry powder and sweat for a further 2-3 minutes, stirring frequently. Add the parsnip and apple, cook for a further 5 minutes. Cover with the stock and double cream, add the raisins and bay leaf and cook for 30 minutes. Remove the bay leaf, blend to a smooth soup and pass through a fine sieve.

TIp: If you are cooking this just for the kids and they are not used to curry, then use a teaspoon of curry powder and then gradually increase the amount each time you cook the soup as they get used to the taste.

Recipe from GazetteLittle Chocolate pots and freshly cooked Madeleines(Petits pots de chocolat et Madeleine cuite maintenant)

This is one of chef Pascal’s old time favorites, and it has become a feature of the menu.

The Chocolate pot is a wonderful dessert, and the Madeleine is ideal for a special treat for the little ones when they are back from school. If you intend to keep the Chocolate Pots in the fridge, keep an eye on them as they tend to disappear quite quickly if you are not watching! Pascal recommends you cook the Madeleines at the last moment.

To make:

Chocolate pots (6 pots)500ml Milk150g Sugar250g dark Chocolate (A Good One)100g Egg Yolks1 whole Egg

Warm up milk and sugar together until it boils then pour over the chocolate, stir until smooth. Let it cool down completely (in fridge). Add egg and egg yolks and stir until it has a good consistency. Pour into the pots and cook them in the oven at 100 degrees for 45 minutes.

Madeleines85g Sugar2 Eggs90g Flour90 g soft Butter1 tbs Baking Powder10g Honey

Beat the sugar and eggs together until smooth

Gazette Balham, 100 Balham High Street SW12 9AA

www.gazettebrasserie.co.uk

and white. Mix baking powder and flour together and add gently to the egg/sugar mixture spoon by spoon using a whisk. Mix butter and honey together and add to the flour mixture using the whisk. Let it rest in the fridge for 6 hours and then bake in small buttered moulds, at 180° for 6 minutes.

}24 Winter 2011/2012

Eat Up Magazine25Winter 2011/2012

Eat Up Magazine

Perfect Presents for the budding chef.

We love these specially designed children’s kitchen utensils, they are super practical and hardwearing £7.99-£9.99 each from www.spottygreenfrog.co.uk

Also from Spotty Green Frog – a baking set for boys £15.99www.spottygreenfrog.co.uk

Biscuit Baking Set £12.99 – www.boobooandsquirt.co.uk

Garden Gang Cookie Cutters from the Natural History Museum £3.00www.nhmshop.co.uk

Mange TouT is not just for the fussy eaters out there, it’s an exciting class that introduces fruit and vegetables in a fun

way, teaching children songs, colours, numbers, co-ordination and sharing. Weekly fact files offer parents nutritional info

and recipes whilst the classes get children cabbage crunching and spinach munching faster than you can say Mange Tout!

Founder Lucy Thomas also consults privately for those with more specific needs concerning food or eating.

“Lucy and Pod have revolutionised my child’s eating and thanks to Mange Tout mealtimes are no longer a nightmare!” (H.Crocker Kew)

For more information or to book a FREE trial class Call 020 8672 2400 or visit www.mangetoutkids.com

Fish and Grill200-204 Putney Bridge Road, London SW15 2NA,Tel: 0208 246 4140www.fishandgrillputney.co.uk

We arrived at 5 o’clock on the dot and were not sure if they were going to let us in – but even though they were having their staff meeting they were

warm, welcoming, and so lovely to the kids. We needed two highchairs which was no problem, and the staff were joking and smiling at our rather rowdy boys (we were not sure why but on this occasion they were much, much louder than usual!) We had mussels with bacon and the soup of the day, Lobster and Crayfish – both of which were delicious. The kids food arrived at the same time and they tucked in happily to what looked like homemade fish fingers and fettuccini with tomato sauce, followed by Knickerbocker Glory and ice cream with chocolate sauce. We both had the Feather Blade steak for our main course, which were not quite cooked as we had asked, but we are very fussy!

The only thing that I should say is don’t go mad on the side dishes as they were a little pricey, with chips, salad, veg and bread all an extra cost. The staff were faultless, both to us and our children, smiling and interacting with them and we would certainly return.

Leather Bottle538 Garratt Lane, Earlsfield, SW17 0NY, Tel: 020 8946 2309

www.leatherbottlepub.co.uk

One of our local pubs in Earlsfield, the Leather Bottle on Garrett Lane, is an excellent venue to take young children for a meal. It has a wonderful, big beer garden

at the back with picnic tables and sun umbrellas. Our son loves running around the garden and it allows us time to relax a little and enjoy a drink and a meal. In summer they offer an outdoor BBQ menu as well as a full a la carte menu plus an extensive variety of children’s meals at a reasonable price.

The staff are very tolerant of children (in fact the garden is usually full of young families late afternoon/early evening) and they always have sufficient highchairs. A great place to go for a relaxed Saturday evening family meal in summer.

– Reviewed by parents of Ollie (2 ½)

Wagamamafor your nearest restaurant check their website:www.wagamama.com

We had no idea that Wagamama had a kids menu – if we had we would have gone there before, as we love the adult menu! They have special kid’s

chopsticks, colouring pencils and paper as well as an excellent kid’s menu. The staff were very friendly and tolerant of our rather excited children. They shared some pork spare ribs from the main menu with us to start and then one had ‘mini cha han’ (rice with chicken or tofu, sweetcorn, mange tout and amai sauce) and the other had a noodle dish ‘mini yaki soba’ with chicken, peppers, sweetcorn and amai sauce. The eating experience for them was great – they loved using the specially designed kid’s chopsticks, they loved the food and ate everything! The kid’s main courses are priced between £3.50 and £4.50 and then there are extras such as fresh juice drinks, ice creams and frozen yogurts. Some branches have clip-on-to-the-table high chairs as well as standard highchairs.

This is now a regular treat for us – it is not expensive and because the kids love it and they eat the food it makes for a thoroughly enjoyable experience – but take some wipes as it can get a little bit messy. Try it!



Restaurant Reviews

I don’t know about you, but before kids we loved eating out – we loved trying new places

and experiencing new food. However, things did change slightly once our gorgeous

children came along. Gone was the long Sunday lunch where we took an hour to choose

our food, gone was the spur of the moment decision to pop into the pub on the way

home from somewhere else… But it doesn’t need to be total doom and gloom - there

are lovely pubs and restaurants in our local area, serving delicious food and welcoming

families with kids of all ages.

To help you decide where to go out and eat as a family this will be a regular column

reviewing local restaurants recommended by parents with kids, giving an honest and

truthful account of their experience.

Please do send any reviews and feedback you would like to share, and we will include

what we can in the next edition.

Send comments etc to [email protected]

Gazette Restaurant100 Balham High Street, SW12 9AA.www.gazettebrasserie.co.uk

With a new location on Balham High Street, Gazette – a large, airy restaurant, with several dif ferent sections – is a f irm

favourite of ours. The main restaurant is home to slate-topped tables, onto which drawing is whole-heartedly encouraged...chalk is provided! A comfortable area with sofas is situated near to the bar, and a slightly separate dining area has a large table which can seat 16 – perfect for parties They have an abundance of high chairs and a children’s menu, which serves all through the day…meaning if you arrive at 5pm to give your kids tea they will happily serve you! The children’s menu is a choice of Chicken breast with mashed potato, Fish with French Beans or pasta with Tomato sauce (you can mix and match this a bit if you want) and dishes like omelettes, crepes, chips and croque monsieur are available if your little ones prefer. The main menu has an excellent choice of authentic seasonal French dishes, including delicious Steaks and homemade Terrines, as well as weekly specials. There is also an extensive wine list. The food is delicious and you are never made to feel as though your children should not be there – as is the case in so many restaurants.

Out and about …with kids



Have a go...

There are many reasons to grow your own produce – from cutting down on

airmiles (the average salad has travelled 1,400 miles to our table) – saving money (probably not a huge amount to start with, but this will change as you get more experienced) as well as being in control of pesticides and sprays. But the main reason has to be taste and if we are getting the kids involved and allowing them to be hands on through the whole process this then also becomes a very effective teaching tool.

If you have a small garden, patio or window box, then you are unlikely to produce enough to feed your family for the whole season, but the aim is to get your kids growing something which the whole family can enjoy. With a little planning and organization you will surprise yourself how much you can produce and how rewarding and delicious it can be.

Just because you have never done anything like this before don’t think that you won’t be able to succeed - some things may work some may not but you won’t know unless have a go!

‘Grow your own’

The Suttons Annual Catalogue 2012 is crammed with our inspirational range of beautiful flowers, delicious and healthy fruit

and vegetables, and garden equipment. It also features our full range of flowers and veg seed, including all our special ranges such as Fun to

Grow and the Eden project range.

Visit our website and request a free copy of the latest catalogue:

www.suttons.co.ukAlternatively, you can request a catalogue by

post to

Suttons, Woodview Road,Paignton, Devon, TQ4 7NG

or by phone

0844 922 0606quoting MKD12

Have a go – you will surprise

yourself! »

Grow your own pizza ingredients

£9.99 www.spottygreenfrog.co.uk

Kew Gardens Grow your own Provencal Herbs

£15.99 Maybe one for the grown ups!!!www.kew.org

Mantis Garden

Set £14.99 Fun gardening tools for kids from www.littlechef-bigchef.co.uk

Grow my first Garden Pea

£4.99 Colour in the front and grow the pea in the bag – perfect for the beginner. These make a fantastic alternative to party bags, and great stocking fillers.www.partyark.co.uk

Educational Seed Collection (71 00 90)

£11.99 but get an extra 20% off with offer code. UP911.Ideal for Window Boxes, Pots and Containers, Grow bags or Flower/Veg patch.

How to Strawberry Pot (71 00 91)

£0.99 but get an extra 20% off with offer code UP911. Strawberry Mignonette - Everything you need to get the kids growing in just one small pot! Pot contains a peat pot, ‘magic’ compost black, seed and fun facts sheet. Ideal for starting on the windowsill.

Healthy Veg Gang(71 00 89)

£3.99 but get an extra 20% off with offer code. UP911. Multi-pot kits, with their attractive display boxes contain both seed sachets, pots and compost blocks. The perfect product to start children gardening.

ALL ITEMS WILL HAVE FREE POSTAGE. Closing date 29 February 2012. Delivery for all items as orders are received. All orders to be sent to: Suttons, Woodview Road, Paignton, Devon, TQ4 7NG.Order by phone 0844 922 0606 quoting UP911 or online: www.suttons.co.uk/up911

When you start you will need to buy compost. Most vegetables will be

happy with multipurpose, organic, peat free varieties. It is also worth buying a good all round organic feed of liquid seaweed. This will last you for the whole growing season and instructions are on the packet.

If you have room and are feeling very enthusiastic then a wormery is also a fantastic edition (www.wigglywigglers.co.uk); they digest kitchen waste as well as other things and worm compost added to old compost can make it ready for a new crop!

All you need are a garden trowel, a pair of secateurs (garden scissors), some garden twine and some a few bamboo canes and off you go…there will be a step by step description on planting seeds in the next issue as well as lots more tips and ideas.

If you don’t have the time or the space to raise the plants from seed then really

don’t worry as there are many online suppliers and garden centres who sell the seedlings ready to plant. It is then very simple to set up your ‘edible garden’ over a couple of days. Rocket Gardens (www.rocketgardens.co.uk – see their voucher offer on page 35), offer a choice of ready chosen vegetables for the window box, patio or small garden and with the seedlings arriving by post and ready to be put into the earth, things are very simple.

If, however, you want to get the kids involved from the seed planting stage, you will find that their interest is enormous and they have a definite sense of ownership and will be keen to take responsibility for their plants as they watch them grow. From this they are learning so much and more often than not will be keen to sample the fruits of their labour – even if it is something they would normally not entertain eating. You can make your own little seed pots from newspaper using a paper potter (look online or in the garden centre) which work brilliantly for most seeds that can’t be planted directly into their final container, and the kids love getting involved with this.

Start planning your edible garden now.

FANTASTIC you have

decided to have a go…

where do you start and how

do you plan ahead.

Firstly, work out where you are going to grow your

produce…South facing is best as it gets the most sun, but also remember that someone (hopefully the kids) will need to water the plants, probably on a daily basis in the summer if they are in containers. Also remember that there is potential growing space up walls, they can be used for more than hanging baskets - trellis and canes can help with this – as can new products on the market specifically designed for this eg. www.polanter.co.uk or Woolly Pockets who use recycled bottles and make pockets which can be planted up and attached to the wall. A few containers are

mentioned above, but use your imagination, and your junk! Old wooden crates or drawers are

ideal for balconies and window ledges, metal colanders, metal tins, old metal watering cans and kettles with holes punched in the bottom are also all ideal, even old work boots or wellies, as long as there is sufficient drainage and the right depth of soil for the plant growing in them.

Drainage: you will need to fill the bottom of your container with broken bits of clay pot, or alternatively with broken up polystyrene – this helps with the drainage and stops the roots getting waterlogged – so start collecting now.

Use your imagination,

and your junk!

What are you going to put in your container?

Seed or seedling.. Compost and soil…





Planning ahead

Potatoes

January is the

time to think about

Potatoes, so here’s

how to get started..

Some potatoes are ready to harvest quickly at around 10 weeks – these are called ‘Earlies’. Some take longer

around 13 weeks – these are called ‘Second Earlies’ and the longest of all but most productive per plant – are ‘Maincrop’, which take around 20 weeks to be ready to harvest. Unless you have lots of space you will probably be growing Earlies or 2nd Earlies.

Not all potatoes are alike; some are great for chips and roasties, some for mash and others make great salad potatoes. Don’t worry your supplier or shop should be able to tell you which varieties are best for what, and they will have instructions on the packet too.

Having got your seed potatoes, which are just hen’s egg sized potatoes grown free from disease, you can ‘chit’ them. There is no mystery to this process. Place them

shoot side upwards in some empty egg trays and put them in a cool but frost free place where they get some light, but not direct sunlight. A north-facing window is ideal in a frost-free shed, we use our spare, unheated bedroom.

After about 6 weeks they will have grown short stubby shoots, which will get them off to a fast start when planted out in about March. There is some evidence that chitting doesn’t help greatly with maincrop potatoes but it certainly can’t hurt to chit them and it gets the kids interested!

So when it comes to March, all you need is a patio and a potato barrel, grow bag (turned on its end and the top cut off) or planter, some multi-purpose compost and some fertiliser to produce a crop of the tastiest potatoes you will ever eat in just a few square feet.

When it comes to March, all

you need is a patio and a

potato barrel...

Where to buy it...Farmers Markets are a fantastic way to introduce your children to new foods and tastes. Often there are things to taste and different vegetables and fruits to see.Balham – Saturday’s 9am-2pm. Chestnut Grove Primary School, Hearnville Road SW12 8JZWimbledon – Saturday’s 9am – 1pm.Wimbledon Park Primary School, Havana Road, off Durnsford Road, London SW19 8EJ

Local Garden CentresNeal’s Nursery – Heathfield Road, SW18 2PHFulham Palace Garden Centre – Bishops Avenue, SW6 6EE

Seeds and seedlingswww.rocketgarden.co.uk – instant well priced vegetable gardenswww.suttons.co.uk – good for seeds, particularly container cropswww.thompson-morgan.com – great selection of seed potatoeswww.jekkasherbfarm.com – every herb you will ever needwww.seedpantry.co.uk – an excellent range of seeds, seed kits, food plants and equipment

Tools and equipment – for grown ups and kids!www.harrodhorticulture.com – great for basic equipment, raised beds and toolswww.polanter.co.uk – wall mounted planterswww.thebalconygardener.com – for balconies and small spaces.www.spottygreenfrog.co.uk – great selection of cooking and gardening equipment forthe kids

Useful links for hints and tipswww.bbc.co.uk/gardening/gardening_guides/www.rhs.org.uk/gardening/grow-Your-Own/ - The Royal Horticultural Society is one of the world’s leading horticultural organisations and the UK’s leading gardening charity.www.eatseasonably.co.uk - celebrates eating the right things at the right timewww.soilassociation.orgwww.mrdigwell.com

Organic Vegetable boxes www.riverford.co.uk – deliver organic vegetable boxes and much, much more to your door

Kids Cookery classeswww.blackheathcooks.co.ukwww.mangetoutkids.com

Others!www.secretseedsociety.com – wonderful books to read alongside growing seeds, magical!www.sarahraven.co.uk – all sorts of gorgeous gardening accessories as well as seeds.



Competitions

Win a half day kids cookery workshop

Just email us your kid’s recipe with a photograph of their creation, and the

chosen winner will win a half day Munchkins Kids Cooking workshop (www.

blackheathcooks.com for their full details) AND their recipe and photo will

be in the next edition of Eat Up.

Send email’s [email protected]

Win a great kids’ gardening set

– in pink or blueFarm Toys Online are a great company selling fun, good value, farm-related

toys for children. They are offering you the chance to win this fantastic

gardening set, in either pink or blue.

Just email your details to them at

[email protected]

for your chance to win.

Win a Window Box Garden A box brimming full of baby organic vegetable and herb plants packed

in golden straw will be delivered direct to your door ready for planting.

Rocket Gardens have a fantastic range of gardens designed to suit spaces of

every shape and size, whether you’ve got a few window boxes or an entire

allotment. They are offering you the chance to win a ‘Window Box Garden’.

Just email your details to

[email protected]

Plus a great READER OFFER from Suttons Seeds… see Page 28

All competitions are open until 20th February 2012, emails received after this date will not be counted. The winners will be contacted by email after 20th February 2012.

Visit Rocket Gardens www.rocketgardens.co.ukor give us a call for a free catalogue on 01326 222169

Grow Your own Christmas Gifts

Choose one of our garden vouchers and redeem online.

We send a box full of baby plants by post

You plant and grow your own organic kitchen garden

1 2 3

Winter 2011/2012Eat Up Magazine

eat up winter issue 2011-12

Documents

local producers food

online training modules

traditional training

real food

domestic staff inhouseholds

banking staff

month guidep6p30

season month