Food & Drink

MAKE IT! RASPBERRY ECLAIRS

Makes 12 Prep time 45 minutes. Cooking time 25 minutes

Ingredients:

• 75g Homepride unsalted spread • 1 tsp caster sugar • 100g plain flour • 3 medium eggs, lightly beaten

Ingredients for the filling:

• 300ml double cream • 2 tbsp icing sugar • 225g raspberries

Ingredients for the topping:

• 250g fondant icing sugar • 1 tsp raspberry dust • 2 tsp dried raspberry pieces

Method:

1. Preheat the oven to 200°C/180°C fan/gas 6 and line 2 baking sheets with baking parchment 2. For the eclairs put the spread and sugar in a saucepan with 200ml water and heat gently until the spread has melted. Bring to a rolling boil then remove from the heat and add the flour to the pan and beat until smooth. 3. Return to the heat and cook for 1-2 minutes stirring constantly until the paste starts to come away from the sides of the pan. Spoon into a large bowl and leave to

cool for a few minutes. 4. Add the eggs to the paste a little at a time, beating well between each addition. The dough should be glossy and smooth with a soft dropping consistency – you might not need to add all of the egg. 5. Spoon the dough into a large piping bag fitted with a 1.5cm plain nozzle and pipe 10cm lengths onto the baking sheets, leaving a 2cm gap between each one. 6. Bake in the oven for 20-25 minutes until golden and crisp. Remove from the oven and leave to cool slightly on the baking sheets. Then cut a slit down the side of each one and put on a wire rack to cool completely - this lets the steam escape and stops the eclairs going soggy. 7. For the filling, whip the cream and the icing sugar in a large bowl until soft peaks begin to form. 8. Spoon into a piping bag fitted with a 1cm nozzle and pipe cream into each cooled éclair, top each layer of cream with 3 or 4 raspberries. 9. Put the fondant icing sugar in a bowl and add a couple of tablespoons of cold water and beat until a smooth, thick icing forms, add a little more water if necessary.

Beat in the raspberry dust. 10.Spread a thick layer of icing on top of each éclair and top the end of each one with a sprinkling of dried raspberry pieces. 11.Enjoy!

BENEFITS OF A PLANT-BASED DIET

Plant-based diets have been in the limelight for quite some time now. They are often advocated by celebrities such as Lewis Hamilton, Russell Brand, Billie Eilish and Kim Kardashian to name a few, as well as nutritionists and doctors alike. But what is it that makes them so great?

A plant-based diet is one that consists of foods derived from plants, such as vegetables, fruits, nuts and whole grains. It excludes products like meat, poultry, fish and eggs as well as dairy products (like milk, cheese and yogurt). The benefits of this diet are numerous - it's not just good for your health but also for the environment. A plant-based diet is one of the most effective ways to improve your health, even if you try it for one day a week. It may help reduce the risk of obesity, heart disease, type 2 diabetes and build your immune system. Some people are sceptical about a plant-based diet because they think it's too restrictive and bland, but this couldn’t be further from the truth; you can even have your favourite comfort foods like pizza or pasta! One local eatery which is catering to the increasing demands of plantbased diets is Fitology Kitchen in Chislehurst (27 High Street). Their menu is 75% Plant-Based & Veggie and they also cater for gluten free customers. Next time you’re passing, pop in to sample their tasty menu – we’re sure you won’t be disappointed. For details see fitologykitchen.com

NICE AND HEALTHY DOES IT...

Have you tried Blue Harbour’s Surf and Turf option?

For £40 it offers large king prawns teamed with an 8oz. Sirloin Steak and cooked with garlic butter and white wine. The family-run restaurant, located in Bromley, serves fresh seafood (chosen early in the morning from Billingsgate fish market) and fresh seasonal ingredients. If you haven’t yet tried them, give them a go. See

blueharbourlondon.co.uk or call 020 8313 1379 to reserve a table.