New range of delicious British pies from Walkers

A brand new line of quintessentially British pies is being launched into stores this month (November) by Walkers. This traditional brand, known for its authentically British pies, is undertaking a complete re-launch and branching into the hot pie sector. The new hot pie range is designed to appeal to those looking for premium produce that stands out from the crowd.

The new range of Walkers pies includes three different varieties of two-pie packs; Supreme Steak & Stilton, Sumptuous Steak and Classic Chicken, White Wine & Mushroom (2 x 250g) and a single Glorious Chicken & Chorizo Pie (250g). These mouth-watering, impeccably flavoured pies are perfect for foodies seeking high quality wholesome British produce.

The year 2012 will bring a host of prestigious events to the UK and what better way to celebrate than with a perfectly British pie. Embracing the brand’s love for all things British, the packaging comprises a bright and bold Union Jack design. These pies are ideal for dinner parties with a difference and as a hot gastronomic treat for friends and family.
Walkers uses only the best quality British meats in its pies. Superbly flavoured with herbs, spices and complementary ingredients such as Stilton and Chorizo, each pie is skilfully encased in a rich and crisp short crust pastry.

With a distinct heritage in pie making, Walkers was born from Walker & Son, founded in Leicester in 1824. The brand has grown over the years and as well as launching the new hot-pie range, now also offers the re-branded Walkers Pork Pie, which will also include the new Union Jack themed branding.

The hot pie range is available from 14th November in Waitrose supermarkets. The single pie retails at the RRP of £2.79 and the two-pack pies at £4.99.

Walkers also has a cold pie range, consisting of The Picnic Pie (148g), The Crispy Classic (300g) and The Original (440g) available in The Co-operative, Sainsbury’s, Morrisons and Waitrose and retailing between £0.95 - £2.99 respectively.

For more information on Walkers and its range of pies, please see www.walkerspies.co.uk

FSA warning on certain jars of Loyd Grossman Korma sauce

The Food Standards Agency is advising people not to consume specific jars of Loyd Grossman Korma sauce. This is because of the risk of botulism poisoning.

Only one jar from the batch is known to have been contaminated with the bacteria Clostridium botulinum, which causes botulism, but the Agency is advising people not to eat products from this batch as a precautionary measure.

The affected batch is:

• 350g jars of Loyd Grossman Korma sauce with a 'best before' date of February 2013.
• The sauce has a batch code of: 1218R 07:21.

Anyone who has any of the jars from this batch of Loyd Grossman Korma sauce should not eat it. No other batches of Loyd Grossman products are thought to be affected.
Two members of the same family who have contracted botulism and have eaten from a jar of this batch of sauce have been hospitalised in Scotland. The FSA will issue more information as it becomes available.

FACTFILE:

Botulism is rare in the UK and is caused by toxins produced by the bacterium Clostridium botulinum, which attacks the nervous system and can affect people of any age. The infection is not contagious and so cannot be spread from person to person. Symptoms of foodborne botulism typically begin between 12 and 36 hours after ingestion of contaminated food, but may appear in as little as six hours.

Symptoms to look out for are a combination of blurred vision, difficulty swallowing and difficulty speaking – symptoms that rapidly worsen. They are then followed by general muscle weakness. Any person, child or adult, with these symptoms should seek urgent medical advice. Antitoxins have proved very effective in treating the condition if treated early, although full recovery may take several months.

Anyone who has consumed this product and is concerned about the symptoms above should seek urgent medical advice. Outside of normal hours, they can contact NHS DIRECT on 08454647.

Five fabulous japanese whisky cocktails for Christmas

Suntory Japanese whisky proposes a quintet of flavoursome cocktails to make the Christmas festivities go with a swing.

Created by top mixologist Zoran Peric, two of the cocktails celebrate the winter months of the traditional 24-season Japanese year. Three have been created by Zoran especially for a British Christmas with a Christmas Eve cocktail to set the mood, a Christmas Day aperitif in preparation for lunch and a Boxing Day Banger to make the party start.

Zoran has chosen ingredients likely to be found on Christmas drinks trolleys up and down the land for simple, easy- to-make drinks.

Christmas Eve cocktail

Recipe:

• 50ml Hibiki 17 YO blended whisky
• 25ml Mandarine Napoleon
• Vanilla pod (opened)
• Mandarin orange peel/
• Tangerine peel

Christmas Day aperitif

Recipe:
• 50ml Hakushu 12 YO single malt whisky
• 20ml dry sherry
• 6ml sugar syrup
• lemon peel.grapefruit peel

Boxing Day Banger

Recipe:

• 50ml Yamazaki 12 YO single malt whisky
• 15ml sweet sherry
• Orange peel

Name: HIBIKI HOLIDAY TOAST

Method:

• Pour all ingredients into a mixing glass
• Add vanilla pod and mandarin zest
• Strain over ice into a whisky glass
• Garnish with curled tangerine peel

Name: SMOKEY HAKUSHU MARTINI

Method:

• Pour all ingredients into a mixing glass
• Stir 30 times with lemon peel
• Strain into a martini glass
• Garnish with curled grapefruit peel

Name: YAMAZAKI YELL

Method:

• Pour ingredients over ice in a mixing glass
• Stir 30 times
• Strain into a chilled martini glass
• Garnish with curled orange peel

The refined flavours and meticulous attention to detail of Japanese whisky are echoed in the subtle variations of the 24 Japanese seasons. Harmony with nature is a defining characteristic of Japanese culture. The cocktails for the month of December echo the seasons and their names. The first two weeks of December are called Taisetsu – the period of the large snows. The second two weeks are called Toji – the winter solstice – for which Zoran has created a flaming Christmas Blazer.

In celebrating these two seasons, Zoran has chosen elaborate symbols of Japan to create cocktails with a touch of luxury.

Early December

Recipe:

• 40ml Hibiki 17 YO blended whisky
• 20ml Umeshu plum sake
• 2 drops of chocolate bitters
• 20ml hot water
• Green tea
• Orange Zest
• Dried tea flower

Winter Solstice (Christmas Blazer)

Recipe:

• 50ml Yamazaki 12 YO single malt whisky
• 15ml Mandarine Napoleon
• 6ml absinthe
• Brown sugar, vanilla pod, cinnamon,
• Cloves, star anise
• Orange peel

Name: HIBIKI TAISETSU

Method:

• Stir all ingredients with green tea
• Strain into a warm balloon glass
• Place flower into an old-fashioned glass
topped up with hot water
• Place balloon glass on top of warm
old-fashioned glass and serve

Name: YAMAZAKI TOJI

Method:

• Stir half the whisky and all ingredients into a wide-topped glass and flame for 15 seconds
• Warm rest of Yamazaki in a balloon glass
• Pour flaming mix into the balloon glass for 5 seconds then extinquish by placing a napkin over the glass
Zoran, who is Brand Ambassador of Suntory whiskies, says: “The whiskies are exquisite and in these simple and adventurous recipes they add a new dimension to Christmas pleasure”.

Note: Pronounciation of the whiskies’ names
• Yamazaki – (Ya-ma-zarkee)
• Hakushu – (Ha-koo-shoe)
• Hibiki – (Hee-bee-kee)
Suntory single malt and blended whiskies are available from: Selfridges, Harvey Nichols, The Whisky Exchange, independent specialist retailers and drinkon.com priced from:
Yamazaki 12 year old £42
Hakushu 12 year old £49.95
Hibiki 17 year old £70

The Yamazaki range of single malt whiskies from Suntory is distributed in the UK by Cellar Trends. For all sales enquiries contact: sales@cellartrends.co.uk

Gran Stead' s New Christmas drink raises a festive cheer

Sussex’s award-winning drinks creators Gran Stead’s are turning up the heat this winter with a new alcohol-free tipple which makes a hearty Christmas drink.

Gran Stead’s Light and Fiery Ginger Wine has been created in response to calls for an even more deeply-spiced sister to top-selling Gran Stead’s Dark and Mellow Ginger Wine.

Both these handmade beverages are big on flavour, making them a satisfying choice for drivers and those avoiding alcohol - they certainly won’t be left feeling hard done by.

“Our new drink is unashamedly fiery and is targeted at those who love their ginger,” says Chris Knox, who with wife and business partner Rosemary developed the latest recipe at their Sussex base.

“It is proving to be a real hit with our customers, and is particularly popular now the cold nights have set in, as people appreciate a smooth drink that gives a bit of a kick.”

Gran Stead’s website is a great place to find festive cocktail ideas - unleash your imagination and have fun using the drinks as a base to make some creative concoctions to warm the taste buds. Mix with whiskey and warm gently, or add to a punch or mulled wine. Alternatively sip through crushed ice or blend with apple, orange or Gran Stead’s Traditional Still Lemonade.

Gran Stead’s drinks are prepared by Chris and Rosemary at Mile Oak Farm in East Sussex. The full range of non-alcoholic drinks comprises:

•Gran Stead’s Light and Fiery Ginger Wine (RRP £4.25 75 cl)
•Gran Stead’s Dark and Mellow Ginger Wine (RRP £4.25 75 cl)
•Gran Stead’s Traditional Still Lemonade RRP (£2.25 75cl)
•Gran Stead’s Still Lemonade With A Zing Of Ginger (£2.25 75cl)

OK: Where can we buy Gran Stead's? Or how can we stock it?

Gran Stead’s traditional drinks are available online at www.GranSteadsGinger.co.uk and from stockists throughout the UK. Find your nearest retailer or buy on-line by visiting www.gransteadsginger.co.uk/stockists

Paski Sir and more

The Sirena Dairy of the island of Pag in Croatia is one of the region's foremost producers and exportersof flavoursome, traditional cheeses.

The first of their cheeses that I was introduced to is Paski Sir, a hard cheese made from the milk of the sheep that are indigenous to the island of Pag.

The cheese has a subtle blend of flavours and is a hard and somewhat dry cheese. But the dryness is pleasant and fits well with the range of flavours that this cheese posses.

It is piquant, yet sweet. But it is not a cloying sweetness, because there are subtle undercurrents of various herbs, too. And the special grasses that the sheep feed on is also well represented.

This cheese is wonderful in cooking, a must for the sophisticated cheese board, excellent with grapes, apples and other fruits and the temptation to nibble “just one more piece of this wonderful cheese” is difficult to resist!

But it would be wrong to presume that this is the only type of cheese that the Gligoira Dairy makes.

Žigljen is a hard cheese made from a delicate blend of cow, sheep and goat milk from the Dalmatian region of Croatia. The cheesemakers believe it is “an abundance of spring water in the region together with the rich minerals of the land, our Žigljen cheese is slightly spicy with a distinctive aroma” and it is not possible to argue with that descrpition.

They age this cheese for a minimum of 3 months, they point out they present their mature Žigljen at 6 and 12 months.

Zigljen goes well with white wines, they recommend white wines such as Grasevina and Welschriesling.

They do point out that, should the Žigljen be more mature, you might find it profits to enjoy it with a red wine, instead, perhaps a Merlot or a Terran?

.

Kolan is another hard cow's milk cheese. This has a somewhat milder taste, though it should be recognised that it is still just as flavour-filled as its more mature sister cheeses. Kolan takes 3 months to mature. What wines do the cheese makers recommend? Paška Zutica, Riesling, Malvasia or other softer reds.

Kozlar is a goat's milk cheese. Which is a popular cheese, on account of its fruity, fresh taste. Popular cheese made from goats milk.

Figurica is a hard cheese thatr is produced using a combination of cow and sheep milk. It's matured form between 3 to 6 months, and has a spicy, pleasing taste. The wine recommendations are the same as for Zigljen. white wine like Grasevina and Welschriesling. If the Figurica is more mature, then reds such as Merlot or Terran are perfect.

The cheeses we were able to taste proves beyond a shadow of doubt that the day of the Artisan cheese maker is in the ascendancy!

Incidentally, if your local cheesemonger does not sell these cheeses yet, ask them why not? If they claim that they do not have their details, gently suggest that they should visit http://www.sirena.hr to find out how they can become an official stockist.

Marquis Vodka. Stylish and sophisticated

Marquis Vodka is stylish and it is sophisticated. It comes in a rather special bottle. No descriptions would do it justice, save to say that it consists of some rather special colours and a mirrored effect.

The bottle bears the inscription: "Nulli Secundus" which is, as I expected, is Latin for second to none.

Having tasted this rather special Polish Private Label Vodka, all I can say with confidence is that Second to None is probably a pretty accurate description for Marquis Vodka.

It's 80 Proof, 40% alcohol and is a 100% neutral spirits vodka. The bottle points out that it is made from "exceptional rye grain" and fully born out by the taste of this vodka which, it has to be said, is also pretty exceptional.

The taste is redolent of Polish nobility, of princes, princesses, kings and queens, of palace parties and of dashing Polish Cavalry Officers.

It is wickedly smooth, with a clean, crisp taste that is deceptively easy to drink. It's perfect by itself, although it works very well with Cola (your author's favourite is Royal Crown Cola) or as a very useful ingredient in many cocktails which will make it a firm favourite this Christmas and New Year.

It is available at discerning outlets nationwide and also at www.thedrinkshop.com at a price of £28.99. But the clever advice is to get at least two bottle in, perhaps more. Or you will risk running out very, very quickly, indeed!

Here is a cocktail that you can try:

Marquis vodka
50ml passion fruit puree
10ml vanilla syrup
10ml kaffir-infused simple sugar syrup

15ml egg white

 

Shake all ingredients in a Boston shaker, double strain into chilled champagne coupé and garnish with a floating slice of passion fruit.

That's Christmas: Serving up the sweet smell of Christmas with Mince...

That's Christmas: Serving up the sweet smell of Christmas with Mince...: A festive fragrance for foodies Serving up the sweet smell of Christmas The warming aroma of the mighty mince pie has been captured in...

Add some Andalusian magic to the Festive season!

Normally baked after Christmas by Andalusian families, Roscon de Reyes, is otherwise known as Three Kings Cake and tradition states that it contains a hidden toy , model king or butter bean which is said to bring year long luck to the finder. Traditionally served with an Andalusian tortilla or Spanish Omelette it is eaten either at breakfast or lunch during the festive period.

Andalusian Courgette Tortilla with Roast Cherry Tomatoes
Serves: 4:
600 g courgettes, sliced
6 tbsp olive oil
Salt and pepper
3 spring onions, chopped
350 g cherry tomatoes (on the vine)
6 eggs

Preheat the oven to 200°C / 400°F

1.       Heat 3 tablespoons of oil in a pan add the courgettes and fry till brown. Season with salt and pepper. Heat another tablespoon of oil and sauté the spring onions. Keep one tablespoon of chopped spring onions back for garnish.
2.       Place the tomatoes on the vine in an ovenproof dish. Drizzle with one tablespoon of oil and bake it for 10-12 minutes until they start to burst. Season with salt and pepper.
3.       Whisk eggs with salt and peppe r and add the courgettes and the spring onions. Heat one tablespoon of oil in a pan (ovenproof handle), place the egg mix in the pan and fry it for 3 minutes. Place the pan in the oven and bake the tortilla for 5-7 minutes. Place the tortilla on a plate and slice it. Top it with the chopped spring onions and pepper. Serve with the roast tomatoes.

Nutritional value (each serving):
ca. 405 kcal/1695 kJ, 17 g protein, 32 g fat, 7 g carbohydrates

Roscon de Reyes – Three Kings Cake

(Makes a 15” cake)
Ingredients:
400g flour
3 eggs
100g butter
100g sugar
1 tsp baking powder
1/4 litre milk
zest of 1 lemon
dried mixed peel for decorating
glace cherries for decorating
salt

250ml whipping cream for filling
Model king / small toy / butterbean for decoration (optional)


Method

1. Mix the baking powder 4 tbsp of the milk add this to 100g of the flour. Mix together until it forms a dough type mixture - cover with a clean tea towel and set aside until it doubles in size.

2. Place the rest of the flour (300g) in a bowl and add the eggs, sugar, pinch of salt, the rest of the milk and zest of the lemon. Mix well then add the butter and continue mixing for a further 2 mins then add the dough mixture - once a smooth dough has been achieved cover and set aside for 2 hours.

3. After 2hrs knead the mixture then put it in a ring shape on a greased baking tray. Decorate with the dried mixed peel and glace cherries. Brush with milk and bake in an oven at 160 degrees for 15-20 mins.

4. When cool, whip the cream and slice the bun in half. Fill it with whipped cream (you can hide the toy, model king or butter bean in the cream). Slice and serve.

Ensure your Christmas feasts do not leave anyone out!

With at least nine million people at risk of an adverse reaction to their Christmas dinner Genius Foods, the UK’s leading gluten-free brand, and Lactofree®, the UK’s only lactose-free dairy range have teamed up to ensure everyone can enjoy a delicious festive feast.

As many as one in 100 people in the UK are gluten intolerant and research also shows that up to 15% of people in the UK are estimated to be lactose intolerant. Considering there are over 60 million people in the UK, that is a lot of Christmas dinner guests with intolerances!

Lucinda Bruce-Gardyne, founder of Genius Foods and author of ‘How to Cook for Food Allergies’ said: "Cooking for people with intolerances can be a confusing and daunting task but we have put together some recipes to make sure everyone is catered for. Even if you aren’t lactose or gluten intolerant cutting them out is not dangerous to your health. Some people find that just cutting down on these ingredients can actually make them feel less bloated and more energetic, which following a Christmas dinner is almost unheard of!"

But shopping for these dinner guests can seem daunting. Sian Porter, Consultant Dietitian offers a few top tips for surviving Christmas with a lactose or gluten intolerance:

“When in the supermarket you should take extra time to read food labels – especially as some items such as mince pies are only eaten seasonally, you may be unfamiliar with their ingredients. These often contain both lactose and gluten, derived from dairy and wheat, barley or rye respectively. However, there are gluten free mince pies available. If treating yourself to a creamy homemade desert make it with lactose free dairy to ensure you can all experience the delights of Christmas without the worry of paying for it afterwards.”

“If you’re lucky enough to have Christmas lunch made for you, make sure that the cook knows in plenty of time what foods might contain lactose or gluten as well or suggest that you will bring an alternative for everyone to try.”

Both lactose and gluten intolerances share symptoms such as bloating, diarrhoea, sickness and cramps. In fact, many intolerances are misdiagnosed and as a result, 38 per cent of people who think they suffer from IBS (irritable bowel syndrome) might in fact be lactose intolerant. It is also thought that between 50 per cent to 90 per cent of gluten-intolerance (coeliac disease) cases are either undiagnosed or misdiagnosed as IBS. So you may find yourself catering for those who don’t even realise they have an intolerance – happy tummy’s all round!

Chemo Cookery- Ideas to Make Chemo More Tolerable

This month is breast cancer awareness month, and while the shops are brimming with all things pink, helping to raise valuable funds for cancer research, it doesn’t do much in the way of making those suffering with breast cancer feel more comfortable. So, chef Jim Fisher has created some delicious recipes that aim to do just that. And with Christmas not far away, these recipes will be of great help if you are catering for someone who is having Chemo.

From foods high in vital nutrients to ingredients to suit a changing sense of taste, every aspect of the dish has been considered with the chemo patients needs in mind.

Chemo Cookery

Ideas To Make Chemo More Tolerable For Cancer Sufferers

October is Breast Cancer Awareness Month when the world turns pink and the disease is endorsed by celebrities. Raising awareness this way is fantastic but the women actually going through treatment for this debilitating disease can be overlooked. Their world is far from pink.

Inspired by his own mother’s battle with cancer, Jim Fisher, chef patron of French cookery school www.cookinfrance.com has worked with nutritional therapist, Lucy Hyland http://www.foodforliving.ie to create ideas and recipes to help people going through chemo. Available on his website completely free of charge, Jim plans to add to the pages and creating a valuable resource for cancer patients throughout the year.

Commenting on his Chemo Cookery, Jim Fisher said: “My mum and I used to love cooking together but once she was diagnosed, there were more important things to consider than gourmet cooking. We had to focus on maintaining her strength and fitness as well as choosing foods that helped her overcome chemo’s radical effects of her body. This included a diminished appetite and a drastic change in her sense of taste.

We concocted a series of recipes that could be adapted on the fly to her changing sense of taste and her - often severe - physical symptoms. Chief amongst those that affected her appetite and ability to taste was Oral Mucositis which caused pain and inflammation of the surface of the inside of her mouth. Mouth ulcers were also a problem making it difficult to eat, drink and even talk. Coupled with this was constant fatigue, high levels of stress and a nagging fear for the future.

Our recipes and approach helped Mum and I hope others will get benefit from this too”.

FACTFILE:.

JIM’S CHEMO COOKERY ADVICE

Maintain and repair mucosal lining of mouth, stomach and gutCalm lining with teas such as liquorice, chamomile and fennel. Ginger tea also helps with any post nausea. Include these ingredients in dishes or even juices if it helps.

Increase consumption of easily digestible foods It’s the perfect time for slow cooked stews and casseroles and soups with heaps of veggies. Liquidise as much as possible –people drink broth to get the electrolytes and nutrients in. Freshly made smoothies and juices are great if you have a blender – dairy can be hard to tolerate but you might be able to add some yogurt to smoothies – if not, I tend to use 100% nut butter blended into smoothies and not noticed – great source of easily digestible protein and good fats (great for all that repair work)

Increase consumption of anti-oxidants to help boost immune systemConsume plenty of fresh fruit and vegetables (see soups above) or stew your fruit if you can’t handle fresh. Add fresh herbs and spices to dishes  – perhaps infusing a broth with rosemary to provide anti-oxidant support.

Increase natural anti-inflammatories as body is generally quite inflamed afterwards Examples include garlic, ginger, nuts and seeds (grind them if they are too course or use nut butters) fish. Also try to reduce naturally inflammatory foods such as dairy, sugar and meats.

Ensure a healthy bowel by eating plenty of fibre rich foods (wholegrains such as porridge for breakfast, brown breads at lunch and brown rice/pasta for dinner), beans and legumes (hummus, adding a tin of chickpeas to your stew or vegetable soups), nuts and seeds and heaps of veggies and fruit. This is more for post chemo – the body may not be able to handle all this fibre and so use your blending and pureeing and grinding techniques to make digestion as easy as possible.

Try to consume at least 8 glasses of water a day and try to walk a little every day.

Increase protein intakeThe body is undergoing some repair and so having protein with every meal will help fuel this, for example, eggs or yogurt with breakfast, and beans, legumes, fish, eggs or a limited amount of meat with lunch and dinner. again – this is post chemo but going for easy to digest proteins might help – I blend beans and legumes into soups so people don’t need to digest them as much. Even if people can tolerate a little porridge in the morning, I will grind some nuts and seeds and sprinkle on or soak the nuts and seeds over night to make them much easier to digest.

Make stocks, soups and sauces from natural ingredients Often, processed foods can taste strange or metallic so try to use fresh or non-processed ingredients.

Back off on salt, pepper and spices and avoid overly-browning meat and over-reducing sauces Sometimes, highly flavoured foods are too strong for chemo patients. Sometimes, it’s beneficial to serve hot foods cold or at room temperature because heat increases flavour.

Avoid dairy and fats These can trigger nausea - use pure nut butters and soy products where possible. 

Recipes

Vanilla and Banana Smoothie

A soothing and nutritious smoothie. Vary the ingredients to include blueberries, raspberries, etc.

Serves one

250ml soy milk (or soya cream for extra mouth feel)

1 ripe banana

seeds of ¼ vanilla pod

1 tsp un-processed honey

Blend all the ingredients together until ultra smooth. Pass through a fine sieve if still too course (to relieve throat pain).

Vichyssoise Soup

Classic creamy potato and leek soup traditionally served cold (thus reducing the intensity if the patient is feeling sensitive to strong flavours).

Serves 6

1 leek (white part only), roughly chopped

3 medium semi waxy potatoes (i.e. Maris Piper), peeled

2 tsp nut oil

1 ltr fresh chicken or vegetable stock (pale, not roasted)

250 ml soy milk

salt (scant)

Gently sweat the leek in the oil for about five minutes until softened. Add the potatoes and then the stock. Bring to a simmer and cook gently until the potatoes are very soft. Turn off the heat and stir in a little salt to the patient’s taste. Add the soy milk and blend to a smooth puree. Pass through a fine sieve and serve either cold or warm (never hot).

Chicken and Watercress Salad with Chickpeas and a Lemony Yoghurt Dressing

Chicken is a source of Selenium, a powerful antioxidant that has been linked to the restriction of cancer cell growth and the alleviation of some chemotherapy side-effects. Chickpeas contain Folic Acid, essential for cell growth and for proper synthesis and repair of DNA. There is evidence to suggest that a compound in watercress can ‘turn off’ a signal in the body that is responsible for cancer growth.

This recipe is also a great way to use any leftover roast chicken, and it has a beautifully simple dressing to go with it.   

Start by soaking the chickpeas in plenty of cold water overnight.

Serves four

3 heaped tbsp dried chickpeas (soaked, as above)

4 free-range organic skinless chicken breasts

1 tbsp nut oil

Salt (scant)

Freshly ground black pepper (scant)

Glass dry white wine

250 ml low fat or dairy-free yoghurt

Finely grated zest and the juice of a lemon

1 tbsp finely shredded mint leaves

Bunch of watercress

Simmer the chickpeas in plenty of un-salted water for about 30 minutes (salt toughens the skin of dried peas and pulses and can make the dish unpalatable to chemo patients).  Drain and cool.

Smear the chicken pieces with a little oil, then season lightly (if at all - see above) with salt and pepper. Bring a large deep lidded frying pan to a high heat and fry the chicken on the ‘skin’ side for about two to three minutes or until golden brown.  Turn the pieces over and brown as before on the ‘flesh’ side.

Pour in the glass of white wine (or water or chicken stock) and simmer for two minutes. Put the lid on and turn off the heat – yes, that’s right, turn the heat off.  Drape a couple of t-towels over the top and leave it alone to ‘rest’ for fifteen minutes or until the chicken is cooked through (t chicken will continue to cook in the residual heat of the pan).

And make the dressing: empty the yoghurt into a glass or ceramic bowl.  Stir in the lemon zest, a teaspoon of the juice, the mint leaves and a scant pinch of salt.

Now, remove the chicken from the pan and pull off large strips of flesh, placing them in a bowl.

To assemble the salad, place pieces of chicken, some croutons and watercress on the plate working them into a pile.  Drizzle the dressing over and around.

Panna Cotta and Spiced Prunes

Gelatin - used to set the Panna Cotta - in the diet can help reduce the effects of chemotherapy on the patient’s nails, which often splinter and can even turn black. Soy instead of dairy helps with nausea, and honey is always better than processed sugar due to its naturally antiseptic and hypo-allergenic qualities. Rehydrated dried fruits are often easier to digest than fresh.

For the Panna Cotta:

250 ml soy milk

250 ml soy cream

2 level tbsp honey

1 vanilla pod, split down its length

3 level tsp gelatin        

For the prunes:

24 no-soak prunes

2 tsp honey

250 ml strong cold tea

1 star anise

1 cinnamon stick

Put the milk and cream into a saucepan with the honey and vanilla pod and simmer for five minutes.  Turn off the heat and leave to infuse while you deal with the gelatin;  sprinkle the powder onto 3 tbsp. of hot water in a small saucepan and leave it alone for five minutes after which time the crystals will have softened and absorbed the liquid.  You can now gently heat the gelatin to dissolve. Whisk in the still-hot cream.  Remove the vanilla pod and pour the mixture into 6 ramekins or dariol moulds.  Cool to room temperature then pop them into the fridge to set - about 2 hours.

Place the prunes in a saucepan with the other ingredients and bring to a simmer.  Turn the heat down and simmer very gently for 5 minutes.  Cover and leave to steep in a cool place, preferably overnight, or for at least 6 hours.

To serve:

Briefly dip the bases of the dariol moulds into hot water for about 2-3 seconds to loosen the sides, then carefully turn them out onto four cold plates.  Pile some prunes alongside and pour on some extra juice.

Company information

Learn to "Cook in France" - a fun friendly hands-on cookery school in Drdogne. Foodie banter, tips & recipes from me, chef Jim Fisher (“I learned from Rick Stein, Alastair Little & Tony Tobin,” says Jim)