Basil Gnocchi with Mediterranean Vegetables

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During the Lockdown period I have seen a few TV programmes featuring celebrity chefs preparing gnocchi.

Now, I have tried pre-packaged gnocchi from the supermarket several times in the past but it was never to my liking. It often has a strange, slimy texture and is under seasoned, tasting of very little at all; an underwhelming dining experience, it must be said.

For me, texture is a very important consideration when preparing meals. If something looks and tastes ‘wrong’ to my palate I am unable to eat it and I am sure many people share my sentiments. Gnocchi has usually had this effect upon me, thus I tend to avoid it.

However, recently having watched TV programmes showcasing tempting plates and inventive recipe ideas with gnocchi, and then discovering that gnocchi is a slightly healthier alternative to traditional white pasta, I did wonder whether I might be missing out on a taste sensation and might perhaps have more luck making my own gnocchi and, at the same time, make it gluten- and egg-free, so I decided to give it a go.

Gnocchi are little Italian soft dough dumplings often made with a blend of semolina or wheat flour, mashed potato, egg and seasoning and can be fried, baked or boiled. Other ingredients might include cornmeal or breadcrumbs, cheese or egg, and flavourings such as vegetables, herbs, cocoa or prunes.

I used Doves Farm plain (all purpose) gluten-free flour which is a blend of rice, potato, tapioca, maize and buckwheat and is also suitable for a Kosher diet. Recipes online suggest baking rather than boiling gluten-free gnocchi but I saw no reason why the little dumplings could not be boiled as long as handled with the love and respect any handcrafted product deserves.

One of the most important things is to use floury potatoes and make sure they steam dry before mashing and that it is well-seasoned with salt and pepper. The potato can be boiled first or baked in its jacket in a microwave oven before mashing A potato ricer, if you have one, makes it easier to get a nice smooth texture with no lumps, otherwise use a conventional potato masher and some elbow grease, but for my recipe do not add milk or butter or any beaten egg. Simply combine the potato with the plain flour, add chopped sage or any chopped herbs of your choice, and season well with sea salt and freshly ground pepper.

Form the gnocchi dough into little balls or lozenge shapes and use the back of a fork to create a crinkle effect, before boiling in a pan of salted water for a couple of minutes. When they are ready, the gnocchi will rise to the surface. Remove them with a slotted spoon on to kitchen paper to drain and then serve with any sauce of your choice – or even a simple drizzle of garlic infused olive oil and torn basil leaves, or a little pesto or sun dried tomato tapenade.

For a heartier plate and to keep this recipe vegan, any tomato-based sauce goes well with gnocchi, whether you roast whole cherry tomatoes in an oven with garlic and balsamic vinegar or use tinned chopped tomatoes. For a vegetarian, gnocchi can be enjoyed with roasted butternut squash and goat’s cheese or perhaps some spinach and ricotta. I decided to serve the gnocchi simply with a side of roasted Mediterranean vegetables – diced aubergine (eggplant), roughly chopped onions, tomatoes, courgette, tomatoes and bell peppers and a drizzle of balsamic vinegar.

I found the gnocchi cheap to make and easy to prepare, and the time taken was worth the effort as the result was delicious. I have discovered a liking for freshly-prepared gnocchi, they are tasty, filling and versatile and I will enjoy experimenting with different flavour and texture combinations.

Ingredients (serves 4)

For the gnocchi

  • 400g   Potatoes, mashed
  • 50g     Gluten-free Plain flour
  • Salt and freshly-ground black pepper
  • Finely chopped fresh or dried basil

For the vegetables

  • 1 Aubergine diced into 2cm chunks
  • 2 courgettes diced into 2cm chunks
  • Whole cherry tomatoes or quartered vine-ripened tomatoes
  • 2 red onions, roughly chopped into chunks
  • Red and Yellow Bell Pepper, deseeded and sliced into strips
  • Crushed garlic cloves (optional)
  • Olive oil
  • Balsamic Vinegar
  • Sea salt and freshly ground black pepper
  • Torn basil leaves (to serve)

 

  1. Boil floury potatoes in their skins in salt water, drain thoroughly and return to the pan to steam dry. Alternatively, microwave potatoes in their skins until cooked through.
  2. Wash and prepare the vegetables, drain well on kitchen paper and place in a roasting tin with some crushed garlic cloves if liked and a good glug of olive oil, a splash of balsamic vinegar and season with sea salt and freshly ground black pepper. Place in a medium oven and roast for 20-25 minutes or until tender.
  3. On the hob, heat a large pan of salted water and bring to the boil.
  4. Meanwhile, as soon as the potatoes are cool enough to handle, peel the skins away with clean hands and either push the potatoes through a potato ricer or mash to remove any lumps. Turn potatoes out on to a large board.
  5. Measure out 50g plain flour on to the board and gently mix into the potatoes, along with chopped fresh or dried basil to your liking and season well with salt and freshly ground pepper. Add a little more flour if you think it is necessary, but only add one tablespoon at a time to avoid the dough becoming too dry.
  6. Carefully knead the dough for a few minutes until pliable and then roll into four thin sausage shapes 2-3 cm thick and cut each sausage into 3cm slices. Then either roll into balls or carefully mould into lozenges, using the back of a fork to create grooves which will help the sauce to stick to the dumplings.
  7. Carefully place the gnocchi in the pan of salted water and boil for about 2 minutes. They are ready when they rise to the surface and they will have puffed up a bit. Cook the gnocchi in two batches of two servings to ensure they do not stick together.
  8. Remove from the pan with a slotted spoon, toss with a little garlic-infused extra virgin olive oil and serve with the Mediterranean vegetables and torn basil leaves.


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Brill with lemon butter, samphire and foraged sea beet

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There is nothing quite as wonderful as fish at its freshest; bright clear eyes, firm flesh with lovely shimmery scales, bright red gills covered with clear slime and a fresh odour, and belly walls intact. Fish is packed with essential vitamins and minerals and prepared and served simply, perhaps with a salad and some new potatoes, it makes a healthy, delicious and nutritious lunch or supper. Fresh fish is also very versatile – marinate it and serve it raw in sushi or ceviche, poach it, roast it, stuff the belly with herbs and grill or bake it, steam it, barbecue it, curry it, pan fry it, the possibilities are endless

In Ramsgate and Broadstairs, where I live, fresh fish from the fishmongers is high quality, competitively priced compared to the supermarkets with a good variety to choose from despite all the bureaucracy, fish quotas and declining fish stocks which have battered the British fishing industry over the decades; let’s not get on to the politics of that here just yet, suffice to say that UK fishing rights are currently taking centre stage in negotiations with the EU regarding any Brexit deal we might strike and the future of our fishermen’s livelihood, and that of the fish that swim in our seas, are being fought for tooth and nail.

I shop mostly at the two remaining local fishmongers, either Fruit de Mer of 10 The Broadway, Broadstairs who have 15 or 16 day boats, or Cannons stall on a Friday or Saturday at Ramsgate Harbour. At one time, fishmongers in Thanet were plentiful – in Ramsgate alone, there used to be 8 wet fish shops – but one by one they shut up shop as the once-buoyant industry became ever more unpredictable and constrained by red tape, fishing quotas and climate change and, more generally in the economic stakes, Thanet got left behind.

Owned by Jason Llewellyn, Fruits de Mer are the last remaining fishmongers in Broadstairs. Jason began working there at the age of 11 and when he was 17 he bought out the business. Fruits de Mer are renowned suppliers of high-quality fresh fish and shellfish in the south-east of England and are one of the finest in the country. They source sashimi-grade fresh fish and shellfish daily from the clear waters around the Thanet coastline. Their catch is sourced and landed in an ethical and sustainable way and arrives within hours at the shop where the high quality lobsters and crabs are prepared, cooked and dressed to order.

All their fishing boats are under 10 metres and each boat fishes either single-handedly or with only one extra crew member. Dedicated potting boats target the local shellfish, while the netting and lining boats target the array of fish including bass, turbot, brill, skate and gurnard, the focus always being on what species are in season.

Fruits de Mer supply some 200 fine dining establishments and public houses throughout Kent, as well as Michelin-starred restaurants, with the most amazing fish including line-caught bass, turbot, brill and Dover sole. They have also supplied Buckingham Palace and major international events, including The Monte Carlo Grand Prix, and various television programmes such as The Great British Menu. However, what isn’t reserved for the shop and its regular customers will often land on European tables every day.

Situated opposite the Clock Tower and often served by Michael Penn (who himself once owned a fish shop), Cannons Fishmongers and Seafood Stall on Ramsgate Harbour Parade are a family-owned business established in the late 1880s and are the only remaining fishmongers in Ramsgate. They sell quality fresh local fish and shellfish and offer pre-ordered shellfish platters for £30 comprising whole lobster, dressed crab, oysters, langoustines, crevettes and shell-on prawns, and are proud to supply many of the businesses in the area. Specialities on the stall include local lobsters and crabs, but the locally caught fish including sea bass, cod, skate and haddock I also highly recommend. Again, a fresh and sustainably-sourced catch is key and arrives on the stall within hours of being landed. Now in his mid-seventies, Michael has been a fishmonger for over 40 years and went to work at Cannon’s 14 years ago when his own shop closed. He once told me that he could not contemplate retirement as he would get bored and selling fish keeps him feeling young at heart.

Brill (scophthalmus rhombus)is a flat fish in the turbot family but without the fancy turbot prices and is often found in deeper waters in the English Channel. Similar in taste and appearance to turbot, brill has a distinctive light brown skin with white, black and grey speckles all over the body and beautiful creamy white flesh on the underside. It has a sweet taste and firm texture and is amazing either pan fried or grilled. Brill will feed on fish but mostly prawns, crustaceans and marine worms and can reach up to 3ft long and 20 lb in weight.

During the spring, fully-grown brill do venture into shallower water to spawn in sandy or muddy ground and may also live on shingle seabeds. They are not fussy eaters and will interchange between scavenging and hunting. They will search the seabed for any marine worms, invertebrates, lobsters, crabs, prawns and will also hunt any low-lying fish and sand eels. Because of their likeness to turbot, the two species are often confused, however turbot have a rounder body shape and rougher skin whereas brill are more elongated and are smoother. Often trawled, brill are a species on the IUCN list of Least Concern as the commercial pressure on this sea fish is not regarded as a cause for worry.

The best time to target brill is in the spring when it is in season, although boat anglers are able to catch the fish pretty often because of the deeper, offshore water they prefer, anything from 10 metres to 100 metres deep. Most shore anglers will only catch brill during the spring breeding season when they are in range at a distance over sandy or shingle sea beds. The best way to maximise the distance of casts is by using clipped down rigs with hooks 1/0 – 2/0 in size to enable larger specimens to be caught, but smaller brill are still able to fit the hook into their mouth, tempted by a bait of mackerel strip, peeler crab, squid and worm when the fish is present and feeding.

The brill I used for my recipe comprised two large fillets from Fruits de Mer in Broadstairs. which I bought and cooked in early May along with a good handful of samphire from the same place, plus a side of wilted sea beet (wild spinach) foraged from Pegwell Bay.

INGREDIENTS (Serves 2)

  • 2 large local fillets of brill, skin on
  • Handful of Samphire
  • Sea beet or spinach
  • Unsalted butter
  • Zest and juice of half a lemon
  • Sea salt and freshly-ground black pepper

Rinse the fillets of brill in clean, cold running water and pat dry on kitchen paper. Season with sea salt and freshly ground pepper and set aside.

Meanwhile pick the tough stalks off the foraged sea beet, or alternatively a regular bag of spinach, place in a colander and wash well under cold running water. Shake well and set aside.

Place the bunch of samphire in a colander and rinse well under cold running water. Shake well and set aside.

Place a skillet on a medium heat, add a generous knob of butter and a little olive oil to the pan. The olive oil will prevent the butter from burning. When the butter has melted and starts to sizzle, place the brill fillets in the skillet one by one, skin side down, holding each fillet by the tail and placing it gently in the pan away from you to avoid splashes and scalding. Cook the fillets for 2-3 minutes on each side, flipping over when the skin side down starts to look crispy and the flesh opaque. To check, gently ease a fish slice or palette knife underneath the fillet, turn the fillet over and cook for another 2-3 minutes. Remove the brill fillets from the skillet and place on absorbent kitchen paper or a j-cloth while you make the sauce.

Meanwhile place a saucepan or skillet over a medium heat and then add a drop of salted water. Once it starts to simmer, add the spinach leaves and wilt down for about 30 seconds. Remove from the heat.

To make the sauce for the fish, add more butter to the skillet and toss in the samphire turning quickly and add the zest and juice of half a lemon and season with sea salt and freshly ground black pepper. Toss the samphire again and remove from the heat.

To plate up, remove the wilted spinach leaves from the pan and place some in the centre of each plate. Place a brill fillet on the spinach, skin side down, and then spoon the samphire and the lemon butter mixture over the top of the fish. Serve with buttered new potatoes or a generous spoon of creamy mashed potatoes.

NOTES – Brill is also delicious served with a lobster sauce or gremolata or baked whole with green pesto.

Buttered Asparagus with Poached Eggs and Wild Fennel

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Asparagus is a tasty and versatile spring vegetable that can be prepared and served in a number of ways. Although it is now possible to source the vegetable in the supermarkets throughout the year, traditionally the asparagus season is a short one and in the United Kingdom is at its best during the month of May.

Asparagus is an herbaceous, perennial plant growing to a height of 100-150cm (39”-59”) with thick stems and multi-branched, feathery foliage.  The asparagus plants native to Western Europe – from northern Spain to northwest Germany, Northern Ireland and Great Britain, are labelled Asparagus officinalis subspecies prostratus dumort and distinguished by their low-growing, often horizontal stems which grow to only 30-70 cm (12 -28”) tall. Sometimes it is treated as a distinct species, Asparagus prostratus Dumort.

Asparagus has a distinct flavour and a long history. It has been used for centuries both as a vegetable and in medicine due to its diuretic properties and reputation as an aphrodisiac. It is depicted as an offering on an Ancient Egyptian frieze dating to 3000BC and was also well-known in Syria and in Spain. The Ancient Greeks and Romans ate it fresh when in season and would also dry it for culinary use in winter. High up in the Alps Roman Epicureans froze asparagus spears for the Feast of Epicurus while the Emperor Augustus created an “Asparagus Fleet” for carrying the vegetable and introduced the term “faster than cooking asparagus” for quick action.

One of the oldest-surviving recipes for asparagus dates back to the third century BC in ancient Rome. In the second century BC, the highly-respected Greek physician Galen noted asparagus as a beneficial herb but its popularity waned with the demise of the Roman Empire until the 15th century when the Arabic author Muhammed Al-Nafzawi wrote about it in his erotic literature “The Perfumed Garden”, discussing the aphrodisiacal power of asparagus; meanwhile, the Indian sex-handbook “Ananga Ranga” mentions the “special phosphorous elements” of asparagus that help to overcome fatigue.

In Medieval times, French monasteries started cultivating asparagus by 1469, though the vegetable was overlooked in England until 1538 and in Germany until 1532. The asparagus tips, or points d’amour, were served as a delicacy to Madame de Pompadour, otherwise known as Jeanne Antionette Poisson or the Marquise de Pompadour. This lady of renowned beauty and influential patron of the arts was the official mistress and confidante of King Louis XV of France and led a colourful life during her 41 years, eventually consumed by tuberculosis.

The European settlers brought asparagus to the shores of North America circa 1655 when Adriaen van der Donck, a Dutchman who immigrated to New Netherland, mentions the vegetable in his account of Dutch farming practices in the New World. British immigrants also cultivated asparagus and in 1685 in Pennsylvania, William Penn advertised asparagus in a long list of crops that flourished in the North American climate.

I currently live in East Kent in the south-east of England and Kent itself is known as “the garden county of England” due to its abundance of fruit- and vegetable-growing, hop-gardens and vineyards and rich agricultural pasture that flourish in the temperate climate. Some 28% of the county forms two Areas of Outstanding Natural Beauty, being the North Downs and the High Weald, whilst reaching out as far as the coast.

Our local asparagus farm is Sevenscore, near Ramsgate on the Isle of Thanet. Thanet is an island at the most easterly point of Kent approximately 30 miles from France, and was once separated from the English mainland by the 600m-wide Wantsum Channel which over the centuries gradually became silted up. Archeological evidence reveals that Thanet was inhabited by ancient peoples, including Bronze and Iron Age, who spoke a Celtic language. One original meaning of Tanet, as it was once known, is said to be Fire or Bright Island (tân meaning fire in Modern Welsh and tan in Breton), which suggests that an ancient beacon or lighthouse may once have stood.

Another theory explains Tanet as a common European construct of Celtic origin, based on the Celtic word tanno meaning “holm oak” (perhaps an amalgamation of the Breton word tan meaning “sort of oak” and the Cornish glastannen meaning “holm oak”) with the Celtic suffix etu,  meaning a “collection of trees”. Thanet would thus mean “place of the holm oaks”, for example the Northern French Thenney, Italian Tenado, and so forth. The common names tan, tanner and tannery, would also have the same Celtic root tanno in their origins.

In the 9th century AD, the Historia Brittonum written in Wales states that Tanet was the name given to the island by the legendary Anglo-Saxon brothers, Hengist and Horsa, who were said to have led the Angles, Saxons and Jutes in their invasion of Britain in the 5th century AD, and Hengist became the first Jutish King of Kent. These two brothers arrived in Ebbsfleet on the Isle of Thanet. To begin with, they served as mercinaries to King Vortigern of the Britons but they later turned against him in “the Treachery of the Long Knives”. Horsa was killed in combat with the Britons but Hengist succeeded in conquering Kent and became the forefather of its kings.

Sevenscore Asparagus Farm are vegetable producers in the hamlet of Sevenscore, near Ramsgate, on the B2048 secondary road about one mile east of Minster-in-Kent. The seasonal farm shop is open each year from the end of March to the middle of June, selling their home grown asparagus, Kentish cauliflowers and purple sprouting broccoli.

The family-run farm was established in 2005 but the farmhouse and outbuildings are at least 17th century or older. Each day the asparagus is cut by hand to ensure freshness and quality before being quickly brought to the cutting room and shop where it is carefully washed, graded and prepared for sale. The farm also supplies many of the best hotels and restaurants in the area as well as a number of top London restaurants and the main markets in New Covent Garden.

My husband Dan and I visited the Asparagus Farm one Saturday in April during Lockdown and there was a wide range of asparagus from the Kitchen Asparagus suitable for general purpose, to Salad Asparagus in 6mm spears; from Select Asparagus with 10-16mm spears to Jumbo Asparagus with spears of at least 20mm in diameter. Prices are based on per kilo and width of spear, and 5 kg boxes of asparagus are also available.

The asparagus is sold loose in the Farm Shop, allowing customers to select as much or as little as they like, although banded bundles may be ordered in advance for a 50 pence surcharge. We bought a little over 500g of loose Kitchen Asparagus at £5.80 per kilo for just £2.72.

When preparing asparagus, wash carefully and chop off the tough, fibrous woody end of each spear and reserve for stock. For my recipe, use fresh free-range eggs, local if possible. I used local free-range eggs with a deep yellow yolk from Rose’s Farm Shop, Ramsgate, and local fennel tops we foraged from Pegwell Bay. If you store your eggs in the refrigerator, remove them about 30 minutes before you plan to use them to achieve best results. It is also important not to season the eggs until the very end of the cooking process, otherwise they will turn grey and watery and unappetising.

My recipe is a healthier one, stirring a knob of good unsalted butter through the asparagus rather than serving the dish with hollandaise sauce, although for an indulgent brunch or light lunch or supper you can serve it with hollandaise or as well butter if you prefer.

INGREDIENTS (Serves two)

250g Asparagus

2 Local Free-Range Eggs

White wine vinegar or apple cider vinegar

Unsalted Butter

Fennel tops

Set a lidded skillet half fill with water and a dash of white wine or apple cider vinegar on the stove on a medium heat and bring to a steady simmer.

Meanwhile, carefully wash and prepare asparagus spears, cutting off the woody part of the stems. Set the spears aside, then wrap the stems in clean newspaper and reserve for the stockpot in a cool, dry place.

Put a medium saucepan on a good heat and, at the same time, boil a kettle of fresh water, pour in a teacupful of boiling water and a good pinch of sea salt and put the lid on the pan.

Just before the skillet of water comes to the boil, remove the lid and carefully crack in the eggs without breaking the yolks, turn down the heat to a gentle simmer and replace the lid. After 30 seconds turn off the heat and allow the eggs to poach in the residual heat of the poaching water. They should be ready within 5 minutes, depending on how soft or hard you like your eggs.

While the eggs are poaching, place the prepared asparagus spears in the saucepan, return the lid  and steam the asparagus for about 2 minutes. This method will ensure you retain more of the nutrients.

Remove the saucepan from the heat, drain the remaining cooking water into a teacup to reserve for stock, soups or stews, return the asparagus to the heat and add a good knob of unsalted butter, a squeeze of lemon juice if liked, and a pinch of salt and freshly ground black pepper, stirring through quickly to combine.

Remove the asparagus from the saucepan and divide between two warmed plates.

Carefully remove the poached eggs from the skillet and place one on each plate, season with a pinch of sea salt and freshly ground pepper and dress with sprigs of foraged fennel tops. Serve with a slice of fresh artisan sourdough bread and butter.

Bon appetit!

COOKS TIPS

For an indulgent brunch or light lunch or supper dish, serve with a good shop-bought or homemade hollandaise. To make hollandaise, melt 125g unsalted butter and skim off any white solids from the surface. Keep butter warm. Place 2 egg yolks, ½ tsp white wine vinegar, a pinch of salt and a drizzle of ice-cold water in a metal or heat-proof glass bowl and whisk for a few minutes before placing the bowl over a small pan of just-simmering water and continue whisking for another few minutes until pale and thick. Remove from heat and gradually whisk in the melted butter until it is all incorporated and has a smooth, creamy texture. If it is too thick add a dash of cold water. Season with a squeeze of lemon and a pinch of paprika or cayenne pepper. Spoon warm over eggs.

For a more substantial meal, allow two eggs each, place each egg on half a toasted English muffin or crumpet and garnish with fresh watercress.

DAMPER BREAD WITH SEEDS

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Damper Bread with Seeds

During Lockdown2020 it has often been quite difficult to source strong bread flour and yeast, due to people’s renewed interest in baking when long days at home are often focused on finding things to do with the kids or perhaps to perform a good deed for an elderly or self-isolating neighbour who cannot get to the shops and deserves a tasty treat. Even bread itself has sometimes been in short supply. When shelves are empty of ingredients and you need bread, what can you do? Making bread with all-purpose (plain flour) with added baking powder or, alternatively, by using self-raising flour mixed with water, a little salt and one or two extra ingredients if you like – whatever you fancy and have in the store cupboard – can produce a wonderful bread with delicious results.

Damper bread, or damper, is one of my favourite soda breads to eat. It is quick and simple to make, fuss-free with no ‘proving’ of the dough and very versatile. You can add whatever extra ingredients you like to vary the taste each time you make it; chopped olives or sundried tomatoes, herbs, seeds, a teaspoon or two of turmeric powder, walnuts, dates, finely chopped onions, even dried mixed fruit, the choice is yours. In this recipe, I have chosen to use mixed seeds from a health food store and I am using light spelt flour as it is lower in gluten and has a wonderful nutty flavour.

Traditionally a wheat-based bread, damper originates from Australia, when it was first prepared by the early settlers – swagmen, drovers, stockmen and a variety of other travellers – and cooked in the ashes of a campfire or in a camp oven in the outback. Back then it was a staple part of their diet. The early settlers travelled in remote areas for long periods of time and had with them only basic rations comprising flour, sugar and tea supplemented by whatever meat was available. The basic ingredients of a damper bread were flour, water and sometimes milk, and baking soda could be added for leavening. The damper was then cooked in the embers of the campfire. The ashes were flattened and the damper was placed on them and cooked for about 10 minutes. The bread was then covered with ashes and cooked for another 20 or 30 minutes or until it sounded hollow when tapped on the base. The damper could also be cooked in a greased camp oven instead, but in any case it was usually eaten with dried or cooked meat or golden syrup.

Today, damper still remains a popular Australian dish and might be served at a special occasion such as Australia Day. The basic recipe remains much the same but will sometimes contain melted butter. Damper is also popular in New Zealand and South Africa, where it is cooked on a barbecue and perhaps served alongside a meaty braai, for example.

As a young child I lived in Zambia in Southern Africa in the late 1960s/early 1970s and when I was 6 years old learned to cook over an open fire and fire, be it campfire or barbecue, is still one of my favourite cooking methods. It is possible to cook almost anything in this way and indeed I do when the weather is kind!

Preparation time: 30 minutes
Cook: 30-35 minutes
Serves 8

INGREDIENTS

450g all-purpose (plain) flour – you can also use plain spelt or wholemeal flour.
3 tsp (1 tbsp) baking powder – I used Dr Oetker
1 tsp fine sea salt
8 fl oz lukewarm water
1 tbsp Extra Virgin Olive Oil.

  1. Preheat your oven to 200C (Gas Mark 6).
  2. Meanwhile, in a large bowl, place the flour, salt and baking powder and stir together with a spoon or fork.
  3. In a jug, combine the olive oil and the water, make a well in the centre of the dried ingredients and pour in the oil and water.
  4. Add a handful or two of dried mixed seeds and stir in to incorporate. With clean hands, start to knead gently and bring the mixture together into a dough. Add a splash of extra water if necessary if the dough appears a bit dry.
  5. Turn the dough out on to a clean, floured board and knead the dough until it feels nice and smooth and shape it into a ball.
  6. Place the dough on an oiled baking sheet and mark out 8 segments with the handle of a wooden spoon. Bake in the oven for about 35 minutes.
  7. The bread is ready when you tap the underside and it sounds hollow. Leave on a wire rack to cool and enjoy with butter, some balsamic and olive oil, a little syrup or honey and/or as part of a more substantial meal.

Notes

Substitute self-raising flour for all-purpose if you prefer or do not have plain flour in the store cupboard but do not add baking powder.

Instead of adding seeds, why not try finely chopped onion or bell pepper, chopped herbs or walnuts, chopped olives or sun dried tomatoes or perhaps some raisins?

Oven temperatures vary so check your bread after 30 minutes if it smells cooked or you have a ‘fast’ oven.

Enjoy!

STIR FRIED SWEET & SOUR SEA LETTUCE WITH RICE AND VEGETABLES

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Earlier this week my husband Dan and I enjoyed a pleasant stroll on our local beach for our hour’s walk, in compliance with the current Covid-19 Lockdown regulations.

Whilst walking towards the incoming tide, I noticed what looked like sea lettuce growing on the rocks. Dan looked on the internet via his mobile phone to check what we had found and that it was safe to eat, so then we picked just enough of the sea lettuce to take home and incorporate into an evening meal. It had attached itself to the rocks quite firmly so we picked it quite carefully applying light and deliberate pressure so as not to risk tearing the ruffled fronds.

Sea lettuce is a common seaweed found all over the world attached to rocks and other surfaces. It attaches using a small holdfast or sometimes lives in rock pools if it has become detached. The detached fronds will continue growing and are capable of forming large floating colonies, although sometimes sea lettuce will also be found washed up along the beach.

The fronds of sea lettuce are unique; they are ruffled, bright green and translucent as they are only 2 cell layers thick. They are not classed as endangered and are a sustainable food source.

Sea lettuce is an important source of nutrition for grazing marine creatures including crustaceans, molluscs such as sea snails and slipper limpets, and echinoderms such as sea urchins. Brant geese also feast on sea lettuce at low tide.

In recipes, sea lettuce may be eaten raw in salads and cooked in soups or stir fries. It can also be dried and sprinkled on food for a cheffy twist. Although sea lettuce has a thin appearance, it is packed with essential vitamins and minerals. It contains a high amount of Vitamin C, protein and fibre and is a great source of protein.

Having harvested this ingredient and enjoyed our walk, we went home and thoroughly soaked the sea lettuce in fresh salted water to remove any impurities and rinsed it through a colander and fresh running water, before draining and shaking it well and placing it in a covered bowl we transferred to the refrigerator.

The following evening I incorporated the sea lettuce with a few leftovers and store cupboard ingredients into a delicious stir fry for supper. This stir fry is so tasty and healthful and you can chop and change ingredients with whatever you have in the store cupboard. If you don’t have sweet and sour sauce you could use black bean sauce, a tablespoon or two of soy sauce or even a tablespoon of curry paste. You can use cooked rice noodles instead of long grain rice, if you prefer. If you don’t like bell peppers (or don’t have any) you could use diced zucchini instead or include a finely chopped leek instead of the onion. Simply use whatever raw leftover vegetables and whatever seasonings you have.

You do not need to add prawns and/or egg if you are vegetarian or vegan, instead you could add a few tablespoons of protein-packed crunchy nut butter instead of a Chinese sauce or curry paste, or you could add a liberal handful of cashew nuts.

Whatever you do, have fun experimenting! This recipe is a cheap and nutritious “freestyle” meal you can make again and again.

Ingredients (Serves 2)

  • 50g-100g Foraged sea lettuce, rinsed well and drained
  • Half yellow or red bell pepper
  • 1 medium red onion, peeled and chopped
  • 25-50g red cabbage finely sliced
  • 1 medium carrot sliced into batons
  • Handful of cold cooked prawns (if liked)
  • 1 egg (optional)
  • 3 tbsp rapeseed, sesame or sunflower oil
  • Leftover cooked long grain rice
  • 3 tbsp sweet and sour sauce from a jar or sachet
  • 1 tsp ginger puree (or 1” piece of chopped fresh ginger)
  • 3 finely peeled and chopped garlic cloves
  • Salt and freshly ground black pepper
  • Chilli flakes or freshly chopped chilli (optional)

 

Method

  1. If including the egg, put 1 tbsp oil in a small non-stick skillet (frying pan) and put it over a high heat. Crack the egg into a cup and whisk well with a fork, turn the heat down to medium and pour the egg into the pan, swirl round and allow to cook through on one side until set. Flip egg over and cook through on the other side. Turn out of skillet on to a clean board and allow to cool.
  2. When cool, roll up the egg omelette and slice into strips. Reserve.
  3. Put 2 tbsp oil in a wok and place on a medium-to-high heat. Add the onion, cabbage, carrot, bell pepper, ginger and chilli and stir well to combine. Allow to cook through for about 5 minutes, stirring occasionally to make sure the onion does not char. Adjust cooking heat if necessary.
  4. Add the chopped garlic cloves, black pepper and salt to taste and stir well to combine.
  5. Add 3 generous tbsp. of sweet and sour sauce to the mixture and shake/stir well to combine. Continue cooking for a couple of minutes, then add the rice and the prawns if using. Add the egg strips. Stir or flip all ingredients in the pan until thoroughly combined and leave on the heat for another minute or two.
  6. Finally, add the sea lettuce and combine well to cook for a further minute.

Serve immediately.


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CULLEN SKINK

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Earlier last month, Dan and I attended the International Women’s Day lunch at The Ramsgate Tandoori, in aid of local MENCAP services. We were all invited to dress up in our national costume (I don’t have one) and bring along a dish to share.

The dish I chose to prepare was Cullen Skink, because my paternal grandmother was Scottish, and fish and vegetables in their many forms are also my favourite things to eat. Okay, it might have been more convenient to pop down to my local Waitrose and buy a tin of Baxters’ Cullen Skink but although it has a wonderful flavour, it is never quite the same as homemade.

Cullen Skink is a thick Scottish soup similar in look and consistency to a chowder but with a gutsier flavour. It usually comprises smoked haddock, potatoes and onions. Traditionally, a Cullen Skink uses finnan haddie, but one may use any other undyed smoked haddock – and let’s face it, if you live south of the border, undyed smoked haddock is probably the best and closest you are likely to get to the real thing. On no account should you used the bright orange-yellow dyed fish often found in the supermarket, as the ‘smoke’ and the flavour are artificial and bear no resemblance whatsoever to the real thing.

Finnan haddie is also known as Finnan haddock, Finnan, Finny Haddock or even Findrum speldings. It is cold-smoked haddock in accordance to a regional method of smoking in the north-east of Scotland, using green wood and peat. Its origin is not entirely certain. Some believe that the delicacy comes from the hamlet of Findon, or Finnan, near Aberdeen, whilst others insist that the name represents a distortion of the name of a village, Findhorn, which lies at the mouth of the River Findhorn in Moray (which today encompasses the Highlands and Aberdeenshire). This dispute is rooted in the 18th century but with little trace, as adherents refuse to acknowledge even a grain of possibility of the alternative view. An early 20th century cookbook gives testimony to a fire in a fish-curing house in Portlethen, very close to Findon. Whatever the truth, Finnan haddie may have been a popular Aberdeenshire dish since the 1640s.

However, despite its popularity in Scotland, the dish took much longer to catch on south of the border and only caught on in London during the 1830s. In the old days, due to the light smoking of the fish, it only had a short shelf life of between one and three days. Therefore, although the fish might travel from boat to the Aberdeen table within 12 hours of being caught, the distance to London made it almost impossible to avoid the fish spoiling and so began its debut in London only once it could be shipped by mail coach and then more widely available once the railway link between Aberdeen and London was constructed in the 1840s.

The authentic preparation of Finnan haddie is to roast or grill whole pieces of fish over high heat, but it is often served for breakfast lightly poached in milk until just opaque. It is also an important ingredient of kedgeree and omelette Arnold Bennett, as served at the Wolesley in Piccadilly.

Cullen Skink is a popular starter at formal Scottish dinners – which perhaps might be complete with tartan, bagpipes and haggis and more than a few ‘wee drams’. The dish is a popular everyday meal across the northeast of Scotland but can also easily be found in some of the Edinburgh eating houses and pub restaurants. A few years ago, my friend Lorraine and I travelled to Edinburgh on a family history research expedition, and on our last evening we dined on a wonderful Cullen Skink followed by a calorie-busting Cranachan.

Like many local recipes, there can be several slight variations. Some cooks use milk instead of water and others add single cream. Traditionally, Cullen Skink is served with a good bread, but it can be eaten just as it is; at the March event we ate ours with curry!

Curiously, the word ‘skink’ derives from the Middle Dutch ‘schenke’ meaning ‘shin, hough, knuckle’ Over time, of course, the word has developed the secondary meaning of a soup, especially one containing meat – although there is no meat in a Cullen Skink, only fish!

I locally sourced my undyed smoked haddock from Cannons fishmongers on Ramsgate Harbour. The family have two boats and have been in the fishing trade since 1887 and their produce is always fresh, of high quality and very reasonably priced. Their cod and haddock cut through like butter and are easy to skin. The piece of haddock I used in my recipe cost around £9 for well over a pound in weight. If you don’t like skinning and boning haddock then ask your fishmonger to do it, but I undertook all preparation myself. Mine is a lower fat version of the original.

INGREDIENTS

  • 500g fillet natural smoked haddock, skinned and boned
  • 500ml semi-skimmed milk
  • A few peppercorns
  • Small knob of butter
  • 2 leeks, finely chopped
  • 2 onions, finely chopped
  • 3 cloves of garlic, crushed
  • 700ml vegetable or fish stock
  • 3 large white potatoes, cubed
  • Splash of dry white wine (optional)
  • Bay leaf
  • Sea salt and freshly ground pepper to taste
  • Squeeze of lemon
  • Good handful of fresh parsley, finely chopped
  • 2 spring onions (scallions) or chives, finely chopped

 

  1. Place the smoked haddock in a large pan with the milk and the peppercorns and lightly poach over a low heat until just opaque. Carefully remove haddock and set aside, also retaining the poaching juices.
  2. In a separate large pan, heat the knob of butter taking care not to burn it and add the diced potatoes and the onions and leeks and cook until softened. This is best done over a low heat and a piece of tin foil placed directly on top of the vegetables, allowing them to sweat rather than colour and prevent any charred bits.
  3. Add the garlic right at the end and stir for a moment or two and then add the stock, the reserved milk, bay leaf, wine (if using) and chicken stock, bring to the boil and then simmer for about 10 minutes or until the vegetables are tender. Remove the bay leaf and then season the soup with salt and freshly ground pepper to taste. Stir through and set aside. You may, if you wish, put the soup through a blender and then through a sieve to thicken before returning to the pan but I keep mine rustic! Some of the liquids will have reduced down in the cooking process so the soup shouldn’t be very runny. If the soup is a little runny and you don’t have a blender, simply mix a tablespoon of cornflour with a drop of milk and stir it through the soup over a low heat, to thicken. Add the cornflour mixture little by little until the soup has the consistency you require.
  4. Meanwhile, carefully skin and flake the fish, removing any bones, and season with lemon juice. Finely chop the parsley and the spring onions or chives.
  5. Add the fish to the soup pan, return to the heat and reheat for a few minutes until piping hot. Sprinkle over the parsley and spring onions or chives and serve immediately with some good soda bread or sourdough.

OPTIONS:

You could if you wish lightly poach a few free-range eggs or quails’ eggs and lay one atop each bowlful of soup, to serve.

If poaching and skinning haddock feels like too much of a chore, try using ready-cooked kipper or smoked mackerel fillets but do try to remove the skin and any visible bones before flaking. It’s not authentic but will still be delicious.

 

As for the fundraising event, it was a great success and we raised £500 for local MENCAP services!

Catherine.

 

 

 

 

 

 

 

 

WORLD HERITAGE HEALING CENTRE

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Imagine a place, a citadel, a world community, where people share; a place where people converge, giving and receiving nourishment of the mind, body, soul and spirit and of their own free will. A place where thoughts and ideas are freely exchanged and come together, where they may be debated without ridicule, anger , dismissal or retribution. A place of knowledge and learning through this exchange of thoughts and ideas and from which new beliefs and concepts are free to grow and develop. A place where everyone has equal value regardless of race, culture, religion, age, social status, beliefs, practices or sexual orientation. For ultimately we are all one great big family . . . Think of the value such place could bring to the world and its societies. Ground-breakers and pioneers are and always have been vital to modes of transformation in whatever form these may take. Anything is possible: all we need do is BELIEVE and when the time is right, it will be so. I am on board. Are you?
https://www.facebook.com/groups/411188735923060/

https://www.justgiving.com/crowdfunding/david-thompson-4

PLEASE FEEL FREE TO SHARE WITHIN YOUR OWN NETWORKS AND ANYWHERE ELSE YOU CONSIDER APPROPRIATE.

Thank you.

Catherine.

 

 

FISH FOR FREE

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Recently Dan and I have been out foraging a couple of times for shellfish along the part of the Thanet coastline that faces the North Sea, east of the Thames Estuary between Herne Bay and Margate. Once Iron Age settlements, the coastline is flatter than the beaches around Ramsgate and Broadstairs (which lie on the far eastern tip beside the English Channel and are only 30 miles or so from France) and are muddier too. Be prepared for your feet to sink into the sand.

Until around 200 years ago, the Isle of Thanet was separated from mainland Kent when the channel between the two became silted up. Formerly part of the channel, the area to the west of Birchington village, between Birchington and Herne Bay, is now low-lying marshland. To the beaches east of Birchington are chalk cliffs and cliff stacks at Grenham Bay, Beresford Gap and Epple Bay, and a sea wall along the foot of the cliffs inhibits further erosion. The geology of the Isle of Thanet mostly consists of chalk, deposited when the land lay below the sea. The Isle became exposed above sea-level once the English Channel emerged between Kent and France and the sea-level declined. Today, the entire north-east Kent coast is designated a Site of Special Scientific Interest.

I guess you could say I belong to the Hugh Fearnley-Whittingstall School of cuisine, in that I believe that foraged food when it is wild and in season is food at its best, and once prepared in a dish one can really taste the difference and the freshness of the ingredients.

Two or three pieces of equipment and attire are absolutely necessary when out foraging. Firstly, a pair of wellies as you should expect to get caked in mud; secondly, a waterproof jacket in case of wind and rain; thirdly, a bucket of seawater for shellfish and/or a trug for gathering edible plants such as samphire and Alexanders; and lastly, if you enjoy oysters exactly as they come, an oyster shucker with which to open the oysters so you can savour their salty freshness straight from the sea. As you pick the shellfish, and if you are not eating any oysters immediately, pop them straight into your bucket of seawater and be careful not to spill or tip over your bucket on the way home.

The best time to forage for shellfish is at low tide and, whatever you do, never forage during the summer months from May to August as this is their main growing season. It is safer to harvest your mussels, oysters, winkles and slipper limpets from the rockpools rather than on the beach itself and take only the larger, more mature mussels and oysters, leaving the little ones to continue growing. The beards of the mussels should be visible and the shells closed, and the oyster shells should also be closed. If they are ‘resting’ and slightly open touch them gently to check that they are alive; their shells should close. If this does not happen then they are dead and are to be avoided.

Always forage at a low or receding tide, as if the tide is coming in you can very quickly be cut off from the mainland and stranded, putting yourself at risk of drowning and in need of rescue. Remember that the sea is as merciless as she is beautiful and takes no prisoners with her power. If you are unsure or something doesn’t feel right, head back to shore immediately for your own safety and that of others.

Also remember not to forage during a ‘Red Tide’, which is when the algae bloom can taint bivalves – such as clams, oysters, mussels and scallops – and is highly toxic if consumed. The surface of the water will have a red or brown tinge.

Once we had gathered sufficient oysters, mussels and slipper limpets in our bucket of seawater we made our way back to the car and home.

The preparation of wild seafood is a lengthy one. Oysters, mussels and limpets, for example, will need to be left to soak in a large bowl or bucket of fresh water for at least 30 minutes, in order to ‘purge’ themselves and filter out some of the sand. Wild mussels in particular are very sandy and bearded and they and oysters are normally covered with mini barnacles. If one fails to soak mussels for sufficient time, sand will still be trapped in the mollusc once it is cooked and will be unpleasant to eat. However, do not keep mussels or oysters in fresh water for a prolonged time otherwise they will die.

If you do not wish to eat mussels and oysters right away, you may store them dry in a single layer in the refrigerator, placing a damp kitchen towel over them. Alternatively, you may store them in a perforated tray OVER ice in the refrigerator but never IN ice, or they will die and will be unsafe to eat. Discard any that have cracked shells. Remember, if shells are slightly open, tap gently and they should close. If they do not, then they are no longer alive.

When our shellfish had been soaking for 30 minutes, Dan removed them from the fresh water and scraped and scrubbed off the barnacles under running water and removed the beards from the mussels by grabbing the brown threads between his fingers and pulling them firmly but carefully back and forth and from side to side, easing them away from the hinge. He then returned the cleaned mussels and oysters in a separate container of cold water to continue filtration.

Native to the East coast of North America, Slipper limpets are a kind of sea snail and are an invasive species in the UK and Europe, known to damage oyster beds, thus providing even more of an excuse to eat them. They must not be used as bait or thrown back into the sea because of the damage they cause. Their Latin name is Crepidula Fornicata, but they have many other names including common Atlantic slippersnail, boat shell, fornicating slipper snail and Atlantic Slipper Limpet, and they fasten together in stacks. The smaller shells at the top of the stack are male and the ones at the bottom are female. As the stack grows, the males transform into females and can thus be defined as sequential hermaphrodites. Shells vary in size from 20mm to 50mm, and the maximum recorded shell length is 56mm.

The slipper limpet sea snail has an arched, rounded shell, inside of which is a white “deck” making the shell look like a boat or slipper. Some shells are more arched than others. If you see a single slipper limpet on the shore it will more than likely be dead.

The slipper limpet has almost no predators in Europe and can flourish on several types of hard bottoms and shellfish banks. Thankfully, further expansion to the north is most likely inhibited by low temperatures during the winter which can slow down its development. There have been attempts in France – notably at Mont St Michel, Brittany – to harvest and market the snail, as it is nutritious and versatile and is similar to a cockle in taste and texture. They have a high protein, yellow disc of meat approximately one inch wide and can be eaten raw or gently cooked.

After their filtration Dan removed them carefully from their shells and set them aside. I put them on top of a cheese and tomato pizza, along with some mussels, and finished the pizza with coriander, chilli, tomatoes and a drizzle of garlic-infused olive oil and some freshly ground black pepper, and baked the pizza in oven at 200C fan for around 8-10 minutes, by which time the dough and toppings were cooked through and the mussels had opened.

Slipper limpets and mussels can be gently steamed and their liquor boiled down into stock or broth and the liquor itself can be used as a substitute for clam juice.

Be careful when preparing oysters and, whatever you do, never use a sharp knife to open, or ‘shuck’, their shells as it is dangerous to do so and you will probably break off the tip of the knife. If you do not possess an oyster knife, or shucker, use a screwdriver instead. An oyster knife is short, thick and blunt and a good one can be bought via. Ebay for under £12.00. It is also advisable to wear an apron, to avoid getting dirty.

Hold the oyster curved-side down on a chopping board, keeping a folded tea towel between the shell and your hand, to help you get a good grip and protect your hand. Locating the hinge between the top and bottom shell, insert the knife tip into the crack, push hard and gradually prise off the top shell. This may take a little while and patience may be needed, but just take your time to avoid getting flustered. Once you have prised the shell open, discard the top shell. If there is any seawater in the bottom shell with the oyster, endeavour to keep it there and pick out any fragment of shell. If you are eating the shellfish raw, place the oysters on a plate around a heap of rock salt or crushed ice, season it with a little freshly ground black pepper, a dash of lemon juice and Tabasco sauce, for example, and tip the oyster into your mouth, savouring its salty freshness.

Another good way of eating oysters is by baking them. Dan doesn’t like raw oysters, likening them to ‘swallowing snot’. After shucking the oysters, we placed them on a baking tray and I garnished them with some freshly chopped chilli, grated cheddar, lemon juice, Worcestershire sauce, tomatoes, chopped coriander and a drizzle of garlic oil and popped them into a fan oven at 200C for about 15 minutes until they were cooked through and the cheese was bubbling. Served with some good granary spelt bread from the local baker’s they made him a hearty, nutritious supper.

You could also top the oysters with some chopped smoked bacon or pancetta, or simply some breadcrumbs and perhaps a little pesto or tapenade. The possibilities are endless; all you need is a little imagination and courage to experiment.

As for us, we shall be foraging again and trying out some new recipe ideas.

 

Catherine

KINGSTON YOGA AND VEGAN FOOD FESTIVAL

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Last Saturday (15 October) the Performing Arts Centre at Kingston Grammar School hosted the town’s first ever Yoga and Vegan Food Festival, a charity event organised by Kriti Sachdeva of Yogific and her team of volunteers. Admission was just £3 per person (free for children under 12 years) and included the talks, live music and the nine 30-minute yoga sessions, as well as the food and craft stalls. The yoga sessions included one specifically for children.

I had taken a stall, selling my handcrafted cards, jewellery, incense and other gifts. There was a wonderful array of stalls selling everything from cruelty-free cosmetics to tee-shirts and jewellery, vegan and raw vegan food to aloe vera and other ethical and organic products, as well as those publicising Yoga classes for the over 60s, a ‘stop the (deer) cull’ petition, free ‘posture checks’ and chiropractic consultations, reflexology and massage, the list was endless.

An attendance of 200-300 people was expected, but some 500 visitors actually came through the door – many with their colourful clothes and T-shirts proclaiming: “Vegan”, and carrying rucksacks and brightly rolled-up yoga mats, and eagerly browsing the many stalls and chatting with exhibitors, on their way to the classes and talks, and inevitably the event was a resounding success.

Doors opened at 9.15am for the day’s first yoga session and by this time there was already an orderly queue. Food and gift stalls were officially not open until 10.15am, although many exhibitors had finished setting up before trading was set to begin. There are many different styles of yoga available from teachers in the Kingston area, and each 30-minute session enabled visitors to try as many types as they wished.

Vegan and raw vegan food was offered by volunteers of Bhakti Yoga Institute – spicy samosas, chickpea curry with rice, ‘power balls’ (which contained an assortment of nuts), vegan lasagne. I tried some vegetable pakora, £1 for four with a spicy dip.

The Mayor of Kingston, Geoff Austin, and his lovely wife Sheila, and MP for Kingston, Mr James Berry, also attended the event. I met the Mayor as he and Sheila browsed my stall, and he bought one of my Fred and Merlin photo art cards. Fred and Merlin, for those of you who are unaware, are my two cats.

All proceeds from the event were donated to Momentum, which is the Mayor of Kingston’s charitable trust, and an animal welfare charity called Miracle’s Mission.

Founded in 2004, Momentum is an independent Kingston-based charity, which supports children and their families across Surrey and South West London who are undergoing treatment for cancer and other life-limiting illnesses, and at any given time they are supporting over 150 families. Recognising that all families are different, the charity offer support tailored to the needs of each family through their Family Support Programme, which offers both emotional and practical help as well as a variety of therapy services including music, dance and drama. Momentum seek to alleviate some of the stresses that are part and parcel of a demanding treatment plan, by providing trips and treats and respite holidays. They also work closely with local hospitals in order to improve facilities and healing atmosphere during the times children spend in hospital.

Miracle’s Mission was founded in April 2015, and is a UK charity based in Carlisle Cumbria, which aims to protect animals worldwide. The charity was inspired by a stray puppy called Miracle, who was found living on the streets of Borneo. The charity is funded entirely by their own events and by public donations and they receive neither government nor grant funding, and all profits are spent on saving the lives of animals in need and distress.

Miracle’s Mission are setting up their first big project in northern Borneo, known as the Trap, Neuter, Release and Manage Program. In Borneo, too many un-neutered stray dogs and cats are roaming the streets as they compete for too few homes and resources, which has resulted in a population crisis that may only be solved humanely through a neutering program. Constantly competing for food, water and shelter every day means that stray animals lead short and arduous lives that often end in cruelty.

Over 10,000 stray animals wander the streets and by neutering or spaying just one dog it is possible to save the lives of thousands of others being born on the streets. The charity will work alongside local Governments, schools and communities in order to promote the benefits of neutering and spaying and teach people why it is important to care for animals, especially strays who are more vulnerable and in danger of cruelty and violence. Unless urgent action is taken to reduce the number of stray puppies and kittens being born and protect those already in need, many thousands more will spend every day of their lives struggling to survive.

A word or two about a few of the exhibitors.

Panacea Health & Beauty natural health store. Established in 2006 at Kingston-on-Thames, this family-owned business has 5 branches in London and Watford, the Kingston branch is based at The Bentall Shopping Centre. They offer a wide range of the latest products to bring you a natural and healthy lifestyle and have a loyalty card scheme. Products include nutritional supplements, sports nutrition, aromatherapy, homeopathic remedies and herbs, natural and chemical-free cosmetics and skin care, and health foods (including wheat- and gluten-free and lactose-free). The health bar snacks are absolutely delicious! To find out more, visit panaceaonline.co.uk

Food for Thought health food store. Voted Independent Retailer of the Year 2016 in the Kingston Business Excellence Awards 2016, the business sells raw, vegan and vegetarian and ‘free from’ organic health foods, natural skincare and body care, vitamin, mineral and herbal supplements and homeopathy, as well as many of the more unusual products that are difficult to source elsewhere. I was offered a sample pack of BonPom Raw Organic Mulberry Crumble. This is a very versatile sprinkle comprising nothing but Turkish organic dried white mulberries and is a healthy substitute for sugar. It is also ideal for snacking or for sprinkling over ice cream or porridge (perhaps along with some sliced banana or chopped nectarine, for example) or stirring into yoghurt. The local shop premises are based at 38 Market Place, Kingston. Their website is foodforthoughtuk.com to find out more.

RUDE Veganz. A new business launched at the beginning of September, their website is currently under construction. Their quirky products include limited edition hand screen-printed garments, including T-shirts, for all ages, and fashion tote bags. Their products are 100% ethical, fair share, eco-friendly and vegan – style with attitude! Check out their Facebook page fb.com/RUDEVeganz or send a direct message to @RUDEVeganz.

Tropic Pure Plant Beauty. An affordable, natural, vegan and cruelty-free range of skin and body care, sun care, tanning products and cosmetics, backed by Susan Ma and Lord Alan Sugar of The Apprentice. I met Tropic Skin Care and Beauty Consultant Shabari, who has been vegan for over 20 years and looks glowing. The products are available either directly from Shabari or from her online shop and she also offers pamper packages which range from facials and hand treatments to makeovers and brow definitions for a range of special occasions such as office parties, baby showers, hen and pre-wedding pamper parties, along with a variety of gift sets. I tested one of the eyeshadow palettes and found the colours to be ‘true’ – they blended well and smoothly and did not rub off or fade, and a little goes a long way. I particularly like the sparkly silver! To find out more about Tropic or Shabari’s services, follow her on Twitter @ShabariTropic or Facebook fb.com/LoveTropic or visit her website at lovetropic.info.

Saf Life. Raw vegan products certified organic by the Soil Association. The business was established back in 2006, the driving force being to help people achieve their optimum health and wellbeing through holistic nutrition. Some of the snacks are also certified organic. The nutritious products are developed in-house and are packed with flavour. Grab-and-go packaging, ideal for quick and healthy snacking. Gluten- and dairy-free, the products are made at 46oC and are packed with protein and fibre, and contain no refined sugar. Choose from kale crisps (kale tossed in seasonings and then dehydrated for crispness – delicious!), cereal bites (a blend of fresh and dried mixed fruit, seeds, nuts, and superfoods to make a crunchy snack for under 90 calories) and activated crackers (a combination of fresh fruit, vegetables and seeds/nuts) to name a few. To find out more, visit saf-life.com or follow them on Twitter, Facebook or Instagram.

Yogific, organisers of this event, offer Yoga and Bollywood Dance in Kingston, Staines and Egham. To find out more, please visit their website Yogific.com or contact Kriti Sachdeva on 07481 898608 or Yogific@gmail.com

 

 

Catherine

 

Daily Prompt: Transformation

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via Daily Prompt: Transformation Transformation . . . the larva becomes a caterpillar and finally emerges as a butterfly – the metamorphosis of nature.

The Tower card in the Tarot deck, one of the major arcana speaks of a rapid, life-changing moment. The event will come swiftly, when one least expects it, and it will be a major happening, not merely a change. A house or job move (perhaps, even, to another country); a marriage or a divorce; a separation; a new beginning.

Change is only temporary; transformation is permanent and one’s life and even one’s attitudes, have the ability to adapt and blossom beyond all recognition. Change is ‘mending’ or ‘fixing’, and suggests that one is righting a wrong or something that is imperfect. Transformation goes way beyond this. It speaks of energy shifts, reawakening and reinvigorating of the chakra centres, allowing oneself to go with the flow, see where the road takes you. Maximising one’s potential, making the most of every opportunity. Reinventing oneself just because it feels right, not because something is not quite right.

Transformation. The bud of the lotus flower gently unfurling and then overnight – whoosh! Sudden and shocking and exhilarating.

Transformation. It lies within us all.

 

Catherine.