Support Your Local - Leeds - May 2020

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A magazine to support Leeds’ vibrant independent culture and raise awareness of businesses that are still hard at work

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to find out who’s OPEN for business

It’s getting hard to see you from where we’re standing, and now feels like a good time for a reminder. A good time to remember that there’s a city on the other side of this big, scary mountain.

A city with big hearts and open doors; with laughter and dancing and eating and drinking and chattering and ambling and people not afraid to step outside.

We know you’re there. We haven’t forgotten about you. What a year.

How does it feel on the other side? Are you looking back at the way we used to walk your streets with our faces shielded from your Yorkshire gusts? How we rushed over your cobbled corners to get back inside?

Maybe you’re thinking, look at them now. See how good the wind feels on their cheeks. How the sounds of the City flow together in melody. How good it feels to hear children laugh, to hear inebriated shrieks tumble out of bars and float up into the night sky.

How did you get through it? Was it the unfaltering spirit of your people? Was it the kindness we showed each other – the way strangers gave money, gave time, gave everything they could to keep us tightly bound and singing as we embarked upon another week of that strange, suspended reality?

I can’t help but notice, you look a little different. The year brought sadness and it’s changed you – how could it not? It took people you’ll never forget. Pulled threads in the fabric of your centuries-old streets and threatened to let the edges fray. If it weren’t for our dark sense of humour, our relentless cheer, our insistence on keeping calm and carrying on, maybe they would have.

But carry on you did, and for that we thank you. You’re slower now, more careful. You think deeply as you ebb and flow and wash your hands. You tread gently – one eye open for a way to make someone’s day a little easier.

Businesses have opened their doors and customers stop to talk. They make eye contact as they order a beer, pay for a coffee, pick up a loaf of bread. How are you? they say. And they mean it. Thank you, they say, and they think about everything they really do have to be thankful for. You survived something unimaginable, and your trade is coming to life again to prove it.

The air is clearer now. There was a time when fresh air was impossible to think about. But now lungs fill with cleaner breaths and the stars wink with a newly knowing brightness, telling us that they were there all along, we just needed to look a little harder.

People are exercising outside. Woodhouse Moor and Roundhay Park and Kirkstall Abbey and Temple Newsam and all your other green patches are full of people showing off their newly learned home workouts. Knowing that if you can keep fit in your living room during lockdown, you can do pretty much anything.

The Digital Festival, the International Festival and Leeds Indie Food have doubled in vibrancy. Slam Dunk is louder than ever. The West Indian Carnival never saw such colour, such joy. Market traders’ shouts ring out along Kirkgate with a warmth we didn’t hear before.

Briggate is charged with mums and dads and brothers and sisters and friends and grandparents and aunts and uncles. They pay with cash or with card. They buy what they need, and at the weekends they feel spoilt for choice with the possibilities. And all your nurses, all your doctors. All your supermarket cashiers, your volunteers. The people who cheered from their balconies because they didn’t know what else to do. The ones who packed up boxes for food banks and called up neighbours – sometimes ones they’d never even met before – to ask if they needed anything, anything at all?

We weren’t perfect (were we?) There were times we were grumpy.

We shouted at our loved ones. We cried in the shower. We frowned disapprovingly at people just trying to do their best. And I’m sure we still do – even with all this behind us.

But each day we try. Try to be kinder, stronger, more forgiving. Try to keep up the virtual calls and the helping hands and the funny little videos we sent to each other when we didn’t know what else to say.

Leeds. You look a little clearer now. Your outline stands firmly like the page of a blank colouring book. The colours will come – it will take time, but we will have the strength to fill them in again.

We are Leeds, past, present and future. We get knocked down, but we get up again. We of Yorkshire tea and Sunday roasts. Of flat caps and pints and libraries and cinemas. Of wool and cloth and corn and trade. Of kindness, of laughter. Of human spirit. And we’re made of stronger stuff than this.

Words by Kate Ryrie

A Letter to the Future: Leeds here’s to you

Leeds. I’m writing to you to prove to myself that you exist.

Inspired by the work of small businesses and, more importantly, the Leeds Indie community over the last few weeks, this magazine has been put together as a big collaboration to help us during the lockdown.

What started off with Leeds Indie Food adapting the Festival website into an online directory, has become a vital tool informing people of which smaller businesses are still open and ways to support smaller businesses if they can’t still trade (takeout/delivery). We hope this, even though it has been quickly thrown together, helps us onwards and gives us hope.

Leeds has a super exciting independent food and drink scene and one of national importance (so we think) and these businesses need our support when we can give it. We know how hard it has been on lots of different people, which has touched everybody, but just recommending a small business to a friend makes a difference.

We haven’t only filled this with food - we have some musical tips from Music:Leeds and their launchpad artists, Jack Simpson talks about Leeds writers, and we have a range of tips from a variety of people to help us through, tackling our wellbeing, fitness, entertainment and life

This magazine is brought to you by writers, some of whom are our biggest supporters. They eat, drink and breathe the City.

in general during lockdown. Awesome Merch talk about their favourite indie merch available and we have some puzzles, doodles and even the North Bar Quiz makes an entrance.

Huge thanks to FYI, Leeds City Council and all the amazing people donating time and effort in pulling this together so quickly.

We appreciate, like much of the world does right now, that kindness is

Credits:

warming people's hearts.

Project and Content Direction: Simon Fogal Design: FYI Print & Distribution: FYI Copy Editor: Mags Richards

Please stay safe.

Produced by: Chapter 81, Effective Publishing CIC and FYI Supported by: Leeds City Council, Leeds Indie Food and Leeds Living

A special thank you to our contributors: Andy Gray / Awesome Merch / Bunty May / Cafe 164 / Chef Yanni @ Sarto / Chow Down / Chris King / Claire Doble / Dr Patrick Bourne / Gemma Bridge / Hana Kiernan / Hedonist Group / Holly Kragiopoulos / Holy Ramen! / Jack Simpson / Kate Ryrie / Larry Budd / Leeds Museums and Galleries / Lionbird / Lisa Bourne / Little Bao Boy / Liz Cottam / Matt Healy / Melanie Hadida / Music Leeds / Nadiya Hussain Nat Firth / North Brewing Co / Northern Monk / Nova Bakehouse / OWT / Robyn Wilson / Sam Fish / Sarah Cotterill / Simon Fogal / The Reliance / Thom Archer / Troy Gammon / Whitelocks

Words by Simon Fogal - Leeds Indie Food/ Chapter 81

United We Stand

United We Stand

It’s Friday morning, and my phone is ringing. The past few weeks might have brought bold new ventures into the realms of House Parties, Zooms and virtual quizzes, but today, it’s time for a traditional voice call – and it feels refreshing.

Simon Fogal is ringing me from his city centre home, and I answer from mine. I’m sitting in the window, the April sun pouring onto my desk and the sound of Meanwood Beck whooshing along outside. It’s only in these past few weeks – with no traffic noise and fewer people – that I’ve even realised it has a song.

We’re on the line to talk about the future. It’s the only conversation anyone wants to have right now, but it’s also the only thing we can’t talk about. Simon is suffering with hay fever. I comment that it makes his voice sound sad, and he says with a smile (you can hear those down the phone, who knew?) that yes, he is a little sad.

This year’s Leeds Indie Food – the festival set to take over the City at the end of May – is postponed indefinitely. The 24 Eat Norths scheduled every Saturday from now until September aren’t going ahead, and the behemoth of food, drink and joy that Chow Down has become won’t be happening either. It’s been a tough few months, with small businesses forced to adapt quickly, and cancellations putting many under backbreaking strain.

It still doesn’t quite feel real. Easter weekend would have seen the first Eat North of the year, kicking off a summer-long line-up of events with no vendor appearing more than once. Simon tells me how building the schedule felt like playing a giant Tetris on his living room floor, and then of his guilt and sadness at having to cancel on so many independent traders – street food businesses whose minimal sources of income are made up for by energy and passion.

Sad, yes, but there are glimmers of hope.

“Leeds Indie Food was founded on collaboration”, Simon tells me.

Back in 2014, when the idea for the first event was born, the sense of community we now feel amongst the City’s independent foodies was non-existent.

Over the years, the small traders involved have grown to huge success, to the point where Simon was even considering rethinking the festival for the coming years, changing the angle to create more of a supportive, community-focused platform. That will still happen, we just don’t know when. The plan for this year’s LIF involved more events later in the year, some of which could still be on the cards come winter.

“It’s a case of assessing the situation every day”, Simon says. “This had been an emotional process for everyone, but there’s hope in watching what different businesses have done.”

He’s talking about the incredible sense of camaraderie and adaptability that’s become apparent as a result of these crazy days.

The way people are responding with compassion and creativity –

Photo credit: Jo Ritchie

offering delivery services, online shopping, crowd funders and new ways to support each other and stay afloat.

It is perhaps thanks in part to the endeavours of people like Simon that this kind of community spirit exists. His mission to shout about how good Leeds is as a food city has driven the success of small businesses and bound many of them together in a family-like bond.

And as times get tougher, that care and support blossoms more than ever.

The Leeds Indie Food website has become a directory of independent businesses. You can head there to see who’s open, who’s delivering and when.

“It feels like there’s a community of people helping,” says Simon, telling me how the website had 1,500 visitors in a single day at the beginning of the lockdown.

That webpage won’t go away when things begin to return to normality – this situation has proved what a valuable resource it is, and it’s all part of Leeds’ journey towards being recognised as a food destination.

Another project under way is an incubator programme for foodie start-ups in the City – the kind of thing where local traders can have mentorship, guidance, marketing help and a space to do business.

“The aim is to have two spaces in the City,” says Simon, “Traders will start at a smaller one and move onto somewhere bigger, more in demand.” He tells me about the importance of building on the current mood – how people cooking in their homes more during the lockdown could bring out new skills, ideas and inspiration. For now, we can only guess how the hospitality industry will adapt when normality begins to creep back, but if we can be sure of anything, it’s that new ways of doing things will have to emerge.

As our call nears its end, conversation drifts to the topic of shopping.

I tip Simon off about a place to buy rice (he’s only been able to find the risotto variety), and we indulge in a wistful reminiscence about the joys of chatting with the friendly barista as you buy your morning coffee.

Uncertainty might be the word of the hour right now, but the community of hope, help and happiness that so many have worked hard to build in Leeds isn’t going anywhere. Simon’s PR company, Chapter 81, is in the process of setting up calls with businesses to see how the firm can help the community recover.

And recover we will. We will live through this, and live to spread the legacy of Leeds’ food scene far and wide. We will be strong by helping one another – because if the past few months have taught us anything, it’s that community, collaboration and kindness are by far our most powerful weapons.

Words by Kate Ryrie

Community, Collaboration and Kindness

Community, Collaboration and Kindness

At a time when we may each become more vulnerable, it is good to know that there are tactics we can all use to relieve depression and reduce feelings of anxiety, promoting our wellbeing and preparing for the future.

Lisa Bourne, Founder of Mental Wellbeing Meetups, is a Time To Change Champion, and Trustee/Director of Leeds Survivor-Led Crisis.

Her husband, Dr Patrick Bourne, is Assistant Community Curator at Abbey House Museum and Kirkstall Abbey, Kirkstall.

Together (and when we are not socially isolating) with local business ‘Cards or Die’, they run a free drop in board games session at the New Gatehouse Café at Abbey House Museum every 2nd Tuesday of the month.

Do practice self-care - Go outside. However brief, do take a little wander outside, being mindful of sights, sounds and smells that you experience along the way.

- Prioritise personal hygiene, healthy eating and keeping up your intake of fluids as much as possible. It is important that you take care of yourself.

- Take naps, rest up and slow down if your body is telling you to do so.

Do stay connected - Connect with friends and family via letter, phone, email or video call.

- Join online activities such as the online board games sessions being run by ‘Cards or Die’.

- Check in with your favourite social media profiles and pages. Abbey House Museum are intentionally upping their social media content e.g. with Music Monday, Toy Tuesday and Throwback Thursday. Kirkstall Abbey are sharing their wonderful collection of paintings, drawings and photographs of the Abbey through the ages.

- But do limit the amount of screentime and news updates you access. Set aside an hour in the day where you can scroll away, read updates and so on.

Do make notes - Brain dump! Write everything down that is on your mind.

- Break tasks up into manageable chunks, ordering them by priority, delegating tasks where possible.

- Make meal plans, shopping lists, house chore lists and so on.

- Keep a journal. Writing down thoughts and feelings in journals can be really helpful.

- If you spot a positive quote or affirmation you like, write it down and stick it on your fridge to keep you smiling.

Don’t - Beat yourself up if you are not feeling productive or proactive - Pressure yourself to keep on top of things or treat each day as a normal day – this is not a normal situation and it is OK to let things slide - Disconnect from your friends, family or favourite social media pages and profiles - Feel guilty about treating yourself - Keep worries to yourself. Please keep talking to others, accessing helplines and following medical advice.

For more information https://www.mind.org.uk/workplace/mental-health-at-work/taking-care-of- yourself/five-ways-to-wellbeing/ Local Leeds places: MindWell’s new mental health and coronavirus hub, which includes up to date service/ support and information, as well as self-help resources: https://www.mindwell-leeds.org.uk/myself/coronavirus-mental-health-information-hub

∙ The MindMate website, which provides information for children and young people in Leeds as well as their parents and carers. https://www.mindmate.org.uk/ Being in lockdown doesn’t mean you cannot find support, fellowship and community.

Words by Lisa Bourne & Dr Patrick Bourne

Mindfulness Tips

Mindfulness Tips

Awesome Indie Tees to Look Out For...

Another way of supporting your local indie scene.

No commute means more time for the kitchen, and a cracking opportunity to unleash your culinary creations on an unusually captive audience. Embracing whole foods (not the bougie London store), but making more from scratch, is a surefire way to up your health game.

Whole foods tend to be more nutrient dense and free from processes which can camouflage artificial ingredients, added sugar, sodium and trans-fats.

Excavate This is finally a chance to get on top of that elusive to-do list, and de-clutter the cupboards, chip the igloo out of the freezer and scrub the hob shiny again. You might be amazed at what you find. Tin of sweetcorn? Try making fritters! Bag of bulgar wheat? Whip up a salad.

It’s like Ready Steady Cook, without the cash prize.

Update

There’s a monster on the loose.

It’s ransacked our supermarkets, shut down our pubs, cafes and restaurants, and infested our psyche. It may have been spawned by a toothless Pangolin, but we are hungry and alone. Stuck in doors like Sims without a ladder, we can’t just grab a half price slice at Belgrave, or a grilled cheese at the Markets… so what the heck are we going to eat?

You may have frantically started Googling ‘Corona cures’ and buying health food supplements online in a bid to warn off the virus like a vampire armed with garlic. You may have spent the entire first week of lockdown hugging a packet of Doritos and drowning yourself in a bottle of something that’s been on your corner shop’s shelves since 2015. And that’s totally okay. This may be one of the biggest disruptions to your daily life, well…ever.

Eating seasonally definitely has its benefits, but look, we just can’t guarantee we’ll find what we wanted in Tesco. Frozen fruit and vegetables are a great way to reach for a rainbow on your plate.

Curling cabbage you don’t know what to do with? Sterilise some jars and try fermenting your own kimchi or sauerkraut, rich in probiotic bacteria. The gut produces molecules that can increase and decrease our appetite, therefore feeding it in the right way could stave off some of that fridge magnetism we’re all experiencing!

Hydrate When you’re not out and about, it’s easy to forget to chug the clear stuff. Water is essential for getting rid of what your body doesn’t need, and helps break down all those nutrients you’re getting in. Keep a glass by your side to sip throughout the day.

Moderate Did your Mum ever say “A little bit of what you fancy does you good.” ? Well, she was right. These are challenging times, so feed your soul compassionately.

Cook, eat, and enjoy.

Although now might be the perfect time to take a closer look at what we’re putting in our bodies, diets and habits won’t change overnight.

The advice on staying healthy and active remains pretty consistent with how it did pre-pandemic. There is no miracle mastery to boost immunity.

Simply put, a balanced, healthy diet is your best defence against any virus or non-communicable disease. Get in at least five portions of fruit and veg a day, good quality fats, proteins, legumes, whole grains, dairy and dietary fibre. Oodles of nutrients are involved with the normal functioning of our immune system that you can easily achieve by following the healthy, balanced diet guidance .

Meal prep and planning can encourage cooking with a range of foods and flavours, and help keep things interesting. Everyone’s banging on about routine at the moment, so this could help you stick to one, whilst making use of that neglected Tupperware mountain next to the washing machine. Imagine a Sunday night lunch box session, without the Antiques Roadshow theme tune- induced back-to-school feeling.

For more information on staying well, the World Health Organisation and British Dietician Association have a heap of guidance available online.

Words by Sarah Cotterill

More Time For Food

More Time For Food

Create

Up and down the country, family members are throwing packets of yeast through each others windows, like an antediluvian black market. Covert drug deals hatched from our isolated cells, as we scour the internet for cans of Allinsons, and wonder what we’re going to do for the next five hours.

When the world feels a bit scary, there’s no wonder we’ve been absorbed by the simplest form of plant life.

Both agricultural and medicinal, it creates something out of nothing. It grows and evolves, a fungus and a fuel.

Yeast plays an aromatic role in fermented beverages. The single-cells organism that brewers use to transform sugars into all important alcohol and carbon dioxide. It’s the tiny blue veins in a wedge of Roquefort, transferred from the foot in the age-old process of bruising barrels of grapes. It fizzes and tangs and puckers the lips.

When all around is chaotic, inside we crave life's humblest pleasures. Yeast elevates it’s company, yet it grounds us. An anchor to the soul. We’re on the hunt for those soothing ingredients synonymous with the notion of home. Carbs are the ultimate comfort food; hot buttered crumpets, slurps of spaghetti, the squidge of a sandwich, toast for slathering in jam or mopping up soup. And booze - well, we all turn to drink in times of crisis or celebration. Alcohol is the lubricant of most cultural gatherings, and when we can no longer gather, maybe it connects us to a place where we could.

Bread making involves one long forgotten ingredient….time. And what a gift we have been given in the way of time. The sifting and bonding of wet and dry, the kneading, the long wait for the prove before prodding a tentative fingertip into the elastic dough like a domed mattress under plastic wrap.

And now, at Easter, it has even more significance; hot cross buns plump with currants to mark the end of Lent, fluffy Italian Pane di Pasqua plaited into a wreath to symbolise Jesus’ crown of thorns, rye-bread ladders climbing to heaven for the feast of Ascension.

There’s a therapy in baking, but also in eating. There’s nothing like a Saturday morning spent sat under a gazebo on an Armley industrial estate, with flakes of almond croissant lining your lap at a Porterhouse pop-up, or licking the icing off your fingers from Fika’s cinnamon buns. Cycling to the Markets to collect a Bluebird loaf never fails to put a smile on your face.

Luckily a handful of our favourites are delivering yeasty goodness direct to your door; bakeries blessing your breakfast, cheese for your dinner, beers and wines for the weekend, and pizza to slice on a Saturday night.

Whether you’re quarantine baking or supporting local, hopefully, we will all rise from this appreciating the simple things in life.

Words by Sarah Cotterill

The Yeast We Can Do

The Yeast We Can Do

Brought to your door Those still out on their daily ramble can stumble across Bluebird Bakery in Leeds Kirkgate Market, home to a number of Bluebird Bakery’s neighbouring market traders too, making it a great place to pick up a loaf alongside your other essential weekly provisions. For those isolating, fear not, you can still purchase bread online, for home delivery through Bluebird Bakery’s website https://www.bluebirdbakery.co.uk/shop/ with a list of postcodes and delivery schedules available on the website.

For now, Nova Bakehouse has stopped taking orders, although you can still get your hands on one of their loaves by placing an order with Bare Coffee, who are delivering bread through their veg boxes, which come with produce supplied by Meanwood Farm. Order forms can be requested through email at getbareveg@gmail.com If you like a little cheese with your bread, then George and Joseph are selling sourdough from Sheffield breadmakers, Cawa Bakery, along with some of the world’s finest cheeses and a small selection of beers, wines and spirits. The shop is still open, but with free delivery within a 5 mile radius, you might as well put your feet up and stick your order in at the online shop https://www.georgeandjoseph.co.uk/collections/all I’ve argued on many occasions that doughnuts are more essential to life than bread, with the only real winners as far as I can see being those who have both. Thankfully, Doh Hut are still making and delivering each of these essentials, both on Deliveroo and along with deli deliveries via email at dohhutdeli@gmail.com So if you care to weigh in on the topic, order yourself up a doughnut and a baguette and take a deep look into your soul to discover which one you couldn’t live without.

Starting at home I won’t lie to you, making sourdough bread from scratch takes about a week and after the first try, it’ll still take days. It’s full of numerous steps and occasional folly, with breads rising and falling as often as your hopes of getting a picture perfect loaf to come out of your oven.

It’s enough time, effort and worry to make a £3.50 loaf look like an absolute steal.

Though, if you’re looking for a challenge and you’re one of the many sitting around at home twiddling their thumbs, then it’s as good a time as any to go mix 50g of flour with 50g of water in a glass jar, before leaving it out and waiting for the magic to happen.

Neighbouring Harrogate stalwarts Bakeri Baltzersen are also delivering within an 8km radius of their bakery, so to see if you qualify, simply stick your postcode in their ‘do we deliver?’ box on their website https://www.bakeribaltzersen.co.uk/ to find out if you’re in with a chance to not only nab some sourdough, but also cruffins, cinnamon buns and wienerbrød.

Finally, for those of you who love bread but can’t eat it owing to an intolerance of wheat, not to worry, Wildcraft Bakery has your back, taking orders of all things baked and gluten free through their website https://www.wildcraftbakery.com/shop/ for local delivery around Leeds.

While we might be missing our indies, our friends and even our families, for now at least, we can still sit at the dinner table and break bread.

Words by Troy Gammon

Breaking Bread

Breaking Bread

Give it around a week, feeding it occasionally with another 50g of flour and another 50g of water and you’ll have the frothy bubbling essence of life that is a sourdough starter. After that, there’s a tonne of tutorials online for how to turn this starter into something that resembles the kind of artisan loaf you’ll find at your local bakery. If all that sounds a bit too much like hard work or a disaster waiting to happen, then thankfully there are a few bakers left out there still plying their trade so you don’t have to.

No one ever really enjoys call time at the bar. Not just because the home bar (aka the fridge) doesn’t really have the appropriate repartee or banter, neither does it create the perfect ambience with its harsh bright light and sterile interior. It can’t offer you a discovery in new collaborations (stop swirling that biscoff spread and lemon wedge in your pint – it’s not going to taste like Harpoon IPA), fruity Gose one liners or encourage you with its wisdom to try something unchartered.

Frankly, it is more tempting to grab a savoury snack whilst your there, that, during this time in our lives isn’t the kindest to our waistlines, neither offers you comfort or joy, and the tan from the light makes you look like a reverse pint of Milk Stout. If you are languid, listless amongst the brouhaha or feeling as dark, and brooding as a Porter this is your un-tapped opportunity to get creative with your at-home bar and daily pint, so why not taste/bar crawl your way around Leeds from the comfort of your own home

Beer Tasting with Northern Brewing Co

If you haven’t already had a @Houseparty or logged in to your local online pub ‘The Sofa Arms’ this is your un-tapped opportunity to get creative with your hometown independents who are diversifying to quench that thirst, working harder than ever to keep the industry alive.

Now more than ever you can/ might as well test your palate and raise a glass to the amazing breweries, their beers, charitable collaborations and projects that Leeds has to offer.

The uber-creative Northern Monk are keeping the faith.

‘Come and crack a can’ with their Head Brewer and Live Tutored Tasting Sessions on Saturday 7pm (keep an eye out on their Twitter channel) Sign up for one of their ubscriptions or Home Deliveries https://northernmonkshop.com/ Add to basket new favourites, introducing the ‘New House Crawl Party Pack’ of 4 new beers and exotic drops. As well as Care packages – @NMB are supporting NHS donations and All Together project collab, so pour yourself some charitable cheer.

You’ve got the merch, you might be missing a Bao but you never need to miss a pint of the good stuff with North Brewing Company via their online shop and home deliveries. They are also offering a generous 20% discount to NHS workers. Missing your pals? Why not share a beer with them and take part in the Virtual Pub Quiz, Tuesdays on Zoom. They are also opening up virtual brewery tours coming to a living room near you. Head over to their page to find out more.

There’s no need for an Easter Egg hunt as other firm favourites are offering online shop and Door Stop deliveries: Caspar’s bottle shop/ Horsforth brewery (beer and bagels)/Kirkstall Brewery/Little Leeds Beer House/North Bar/North Brewing/Piglove Brewing Company/ Rayneville/Ridgeside Brewing/Wapentake (Beer bags)/WildChild Brewing.

It will be one heck of a party when this is all over; we have some phenomenal breweries on our doorstep so seize the opportunity to make new friends or re-acquaint with the old and raise a glass to what Leeds has to offer. Even if you don’t see yourself as a beer person, it’s just because you haven’t found the right one for you just yet!

Words by Hana Keirnan

PIÑATA – 4.5% - Mango + Guava Pale Ale Naturally cloudy + vegan

Piñata is a tropical pale ale from North Brewing Co, the brewery from the brains behind Leeds City Centre’s North Bar.

Piñata was originally brewed as a one off beer for our friends at Outlaws Yacht Club but was so popular with the brewery team that we added it to the core range.

When brewing Piñata we set out to make a fruit beer that still tastes like a pale ale. We love hops at North (hello IPAs!) and wanted to let their tropical characteristics shine in this beer. We actually brew two separate beers in two separate tanks to make Piñata – one tank is packed full of Mango and Guava and the other receives a generous dry hop of Citra, Azzaca and Mosaic. We then blend the two beers together to produce a mouth- wateringly soft pale ale which clocks in at a sessionable 4.5%.

Food pairings Little Bao Boy’s Fool Proof Piñata (find the recipe futher on) Pizza Loco’s Hot Honey (available for contactless collection from Oakwood) Anything and everything from Manjit’s Kitchen

Buy the beer North Brewing Co are offering FREE local contactless deliverie within a 3 mile radius of their brewery. (This is subject to change based on updates from the government, please see www.northbrewing.com for latest information).

The North Webshop is also still live at https://shop.northbrewing.com/

Beer Tasting with North Bewing Co

Untapped

Untapped

Leeds is a beer town. First and foremost.

From the heritage names, through to the new pretenders.

This city has been home to a brewery admired across the land, since the early 1800s. Or longer, as a beer historian is likely to confirm.

The drink even manages to dominate our cultural and sporting scenes - with the Tetley name adorning both an art gallery and the South Stand, at Headingley.

Occasionally, another drink tries to spoil for a fight. Keen to wrestle the dominance away from the pint glass.

There was a time when cocktails were king. A Friday or Saturday night spent on Calls Lane would usually involve something tall or small - never stout - in Norman’s, Jake’s or The Maven.

Shaken, and very much stirred into life.

But whilst beer wrestled back the top spot with its international festival and expanding brewery sites, a quiet revolution was taking place.

A revolution with a flag coloured in white, red, rose and orange.

Latitude Wine’s tastings were the first sign that something was afoot. An event to drag the punters out of the supermarket aisles, and into a slightly fuzzy-headed way to

approach their wine buying. If you found something you liked at a tasting, you could follow it up by visiting the shop; tucked away in a railway arch - just off The Calls.

The shop is a treasure trove of gateway bottles. Classics from the old and new world - but also the odd experimental bottle.

From when the words ‘natural’ and ‘biodynamic’ were more an attempt at explanation, than the cultish status they have become.

The team were (still are) that heavenly mix of supportive, informative and challenging don’t drink that, drink this - to get you to stop walking in, and asking for the same half a dozen bottles you thought you really liked.

A particularly farmyardish bottle of something from Piemonte, Italy, or from the slopes of Mont Ventoux in France, pointed the way of things to come.

Whilst it didn’t necessarily open the floodgates, Latitude definitely paved the way for others to follow.

The next major hurdle for Leeds was in encouraging the exploding London wine scene (stolen from Paris) to take us seriously in the North. It took the team at The Reliance to drag a host of the younger importers up. Taking our understanding of the Latitude tastings, and turning them up to 11.

Every spring, London’s Tutto and Gergovie wine importers would decamp on the by-theglass list on the bar. Allowing the more adventurous amongst you to swap tasting notes and pained expressions, as yet another cheek-puckeringly, unfamiliar wine would slide down your throats.

Whilst it doesn’t have a precise day in the calendar, the release of Emma - a Moscato from the producer Farnea, in Veneto, Italy - is to the Instagram loving, wine drinkers of the city, as Orval Day is to the craft beer drinkers of North Bar. The real awakening came when The Reliance took a stand at The Leeds International Beer festival - serving natural and low intervention* wines alongside their inhouse salami. This new, faddish wine scene was here to stay.

Or to go.

Soon after, both The Reliance and the often missed Ham and Friends, offered the opportunity to drink great wines on site - or to take them home with you. Great news for those of us with a limited social life at best.

The city was finally drinking its way out of the supermarkets.

Now we have Wayward Wines in Chapel Allerton. The offspring shop of The Reliance - with its by-the-glass list, walls of modern favourites and events for every taste.

The popular spring tastings now happen in the shop. Taking over the neighbouring hairdressers on the bigger, more rawkus nights. Cheese and wine tastings, with fellow CA heroes George and Joseph, spill out onto the streets. Standing room only.

Even the number of producers, importers and wine champions visiting the shop has grown beyond expectation. Ours, maybe not theirs.

Some names may have faded into memory, but Latitude, The Reliance and Wayward Wines have now been joined by the likes of Once Upon a Vine in Horsforth. With its own band of local, loyal fans.

To the point that whilst Leeds may still have beer at its heart - thanks to North Brewing Co and Northern Monk - the wine glasses of Leeds are practically overflowing with a quality and variety rarely seen before.

So put down the pint, the bottle or can - and challenge your taste buds to something new.

Salute! * Find out what natural, low-intervention, orange and biodynamic wines are, by visiting any of the independent wine shops mentioned in this piece.

Words by Chris King

Some Old Tosh About Wine

Some Old Tosh About Wine

Cheese is Still On The Table

We might be missing dining out, missing our favourite meals at our favourite places, those dishes lovingly prepared for us by those we’ve come to know and trust. You might have even tried recreating those dishes at home only to find that you’re missing half the ingredients, not to mention a restaurant kitchen and the skills required to pull it off.

There’s many reasons we eat out and it’s not just about the cooking and the food, it’s about the feel, the community and that wishy washy word, ambience.

Thankfully despite all the absences, cheese is still on the table. That creamy, crumbly, fatty, tangy mix of moreish mouth pleasure. Whether you’re mad about manchego, partial to some Parmesan or big on brie, it’s still possible to order some of the world’s greatest cheeses to your door and not only will it make your belly happy, but you’ll be supporting local businesses and dairy farmers across the country.

Even better than that, all the hard work has been done for you, it equires no preparation, no cooking and barely even any washing up.

So, what to get? What makes up a truly great cheese board and where can you get all this cheese?

It goes without saying, if you’re going to make a great cheese board you’re going to need great cheese and who better to turn to than Chapel Allerton’s finest George & Joseph. They’re still open for business and delivering for free within a 5 mile radius of the shop.

They’re taking orders from their website and just need a phone number to enable them to drop off your delivery.

Now, what to get? A good cheese board usually includes around 4 cheeses, a hard, a semi hard, a soft and for those who like them, or the slightly more adventurous, a blue.

For hard cheeses it’s tough to beat cheddar and George & Joseph stock an unpasteurised cows milk cheddar called Dale End from Botton creamery in the North Yorkshire moors that has a wonderful depth of flavour.

Semi hard cheeses should be a battle of the roses with Mrs Kirkham’s Lancashire going up against Richard III Wensleydale, though in actuality they’re both from the wrong side of the Pennines, given how fresh and easy eating they are, however, we'll try not to hold that against them.

Fans of soft cheeses will be pleased to see the king of English brie available with Baron Bigod up on the store alongside their incredible Bungay Butter.

Finally for those who enjoy blue cheeses there's Stichelton, a stilton made with unpasteurised milk, which accounts for the change of name.

Still not sure what to get? Then, George and Joseph are doing Self-Isolation Survival Kits, with wine or beer, 3 cheeses, sourdough, crispbreads and a chutney in one neat little package or Mystery Bags, which feature 3 cheeses, a chutney and crackers with the added surprise of not knowing which cheeses might turn up at your door.

It’s tough dealing with what’s missing from our lives and our dinner table, but thankfully you can still finish a meal, with some really great cheese.

Words by Troy Gammon

Cheese Is Still On The Table

If, however, you're interested in supporting local cheesemakers, both Mario Olianas's Yorkshire Pecorino and Leeds Blue are made right here in Leeds and available on George and Joseph's webshop. Great for those a little wary of blue cheeses, as Leeds Blue, is soft, rich and impressively accessible.

Brew From Ho,e

Brew From Home

1. Buy Good Coffee

2 Grind Fresh

3 Weigh Everything

4 Water

5 Storage

6 Ask Questions!

Sounds obvious but the difference between stale over roasted coffee from your supermarket in comparison to freshly roasted specialty grade coffee from your local roaster is immense! A good brew HAS to start with good coffee and we think the key to good coffee is ethical procurement giving producers the tools and incentive to grow and harvest high quality coffee.

Roasting style is also key to take into account, if you are buying specialty grade coffee (utilised by most independent coffee shops) it is likely you will prefer coffee roasted to a medium level so as not to mask the inherent flavours within the bean.

There is no way you can recreate that depth of flavour and satisfaction from home by buying preground coffee.

You honestly will not believe the difference it can have and there are plenty of options out there suiting a range of budgets from hand grinders to electric – whatever you buy it will make a huge impact on your home brewed coffee.

One thing coffee shops do so well is consistency, how do they get this? They weigh everything to try and control the many variables that can impact coffee’s flavour. You do not need fancy equipment to track this information, just a simple pair of kitchen scales but trust me, you will save yourself a lot of time and wasted coffee if you weigh your coffee into your chosen brewer and weigh how much water you apply.

Want to recreate that full flavoured brew from home?

Filtered water is pretty key in helping you get there, Brita jugs are a great way of achieving this at home softening your tap water and adding a touch of magnesium helping you perceive acidity and sweetness better in your coffee.

Alternatively you can use bottled water such as Tesco Ashbeck which has a great mineral makeup to help you get the best from your beans.

Keep your beans in an airtight bag/ tuppaware and in a cool dry place.

We wouldn’t ecommend keeping your beans in the fridge as they will likely take on the aromas from other items in there… coffee with a hint of mackerel anyone?!

You can freeze your beans but the best advice would be to buy little and often to keep your supply as fresh as you can.

Many local roasters are reducing their minimum spend for free shipping too so now is a good time to implement this approach.

Making coffee well can be pretty overwhelming and can often push people back to their trusty jar of Nescafe but we promise it is not as hard as you think if you get the basics right. There is a host of information available online but make sure you go to someone in the know – a recognised trainer from your local roastery is the best bet and they may have a bit of spare time on their hands right now to help you out :’).

If you are lucky enough to have an espresso machine in your kitchen, you might already have nailed your own flat whites from home – if you are struggling, make sure you check out milk steaming videos to get a feel for how to texture your milk correctly. For dairy based drinks we always recommend whole milk that is a good few days from its use by date.

If you don’t want to fork out on a full espresso machine setup, check out the Aeropress (£29.99) – by far one of the most versatile brewing devices out there helping you replicate the perceived strength of your favourite espresso based drinks along with longer, more balanced filter brews. An Aeropress paired with scales, a hand grinder and filtered water is really all you need to produce the perfect coffee from home every time. Happy brewing!

Words from North Star Coffee Roasters

In these crazy times, it is imperative we can bring a little happiness into our lives at any opportunity – what better than a great quality brew?! You are probably pining for your local indie shops right now and those treasured flat whites, but don’t fear! You can absolutely make a quality coffee from home and here is how:

We have collated some lovely recipes from indies across Leeds to help us through these days and hopefully add some interesting tips to our own repertoires.

We are all cooking so much more and gaining more confidence in the kitchen, one of the few things we can actually do. These contributions remind us of the amazing talent we have in Leeds.

As soon as we can, we’ll surely be visiting all of these eateries again.

Firstly, inspired by the Leeds museums team as they dug deep into their archives from the past, take a look at this photo of the family recipe page taken from the war, a rhubarb pie recipe from 1884, from a recipe book called "Good Things" published by Goodall, Backhouse & Co. Ltd, who were manufacturers of sauces, ketchups and culinary specialities from Sovereign Street, Leeds.

They also submitted Sheep’s head stew, 1939-1945 from a book called ‘Family Recipes for Wartime’.

Their last submission is from Temple Newsham (p.28), taken from The Accomplisht Cook by Robert May from 1660. There was a recipe like this in every cookbook of the time.

Right now, let's dig in and check out recipes from The Reliance, Sarto, OWT, Liz Cottam, Nadiya Hussain, Kanassa, Cafe 164, Nova Bake House, Thom Archer, Temple Newsham, Holy Ramen!

Matt Healy, Gron, Leeds Rum Festival, Hedonist, Spice & Green, Little Bao Boy and more.

We have a great mix of recipes that everyone can enjoy, some easy level, some sweet bakes, all the way to a tougher recipe from The Owl in Kirkgate Market. We even have a submission from the amazing Nadiya Hussain, who took part in one of the first Leeds Indie Food festivals.

Recipes from Indies & Friends

Recipes from Indies & Friends

Recipes from Indies & Friends

KOOKING WITH KANASSA: KANASSA CURRY SAUCE

KOOKING WITH KANASSA: WILD GARLIC SAUCE

For those who might be missing our Plantain, Sweet Paprika and Coconut Curry, we're gonna let you in to a little secret.

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1. Finely chop 1 red onion, 1 red chilli, 4 cloves garlic and an inch of ginger - I've pulverised my garlic and ginger i n t o a p a s t e b u t i t ' s o k a y t o fi n e l y c h o p o r g r a t e t o o

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FOR REGULAR, SIMPLE ‘KOOKING WITH KANASSA’ RECIPES , FOLLOW OUR INSTAGRAM / FACEBOOK : @KANASSAKITCHEN DESIGNS BY @SHINDLEEE

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FOR REGULAR, SIMPLE ‘KOOKING WITH KANASSA’ RECIPES , FOLLOW OUR INSTAGRAM / FACEBOOK : @KANASSAKITCHEN DESIGNS BY @SHINDLEEE

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INGREDIENTS

1. DRAIN ONE TIN OF BEANS (I’ VE USED KIDNEY , BUT ANY VARIETY YOU HAVE IN THE CUPBOARD WORKS ) AND PLACE IN A BLENDER WITH 1 CLOVE OF GARLIC. 2 . ADD 1 TSP OF SMOKED PAPRIKA AND 1 TSP OF CUMIN 3. ADD THE JUICE OF 1 LIME 4 . B L E N D U N T I L S M O O T H W I T H A G L U G O F O L I V E O I L A N D A H E A LT H Y I N C H O F S A LT. YO U C O U L D W H A C K S O M E C H I L L I E S I N I F YO U FA N C Y A KICK... I ADDED A COUPLE OF JALEPENOS FOR EXTRA HEAT. 5. THERE YOU HAVE IT - BEANY HUMMUS WE ATE OURS ON A TOASTED SESAME BAGEL WITH EXTRA CORIANDER AND LIME.

FOR REGULAR, SIMPLE ‘KOOKING WITH KANASSA’ RECIPES , FOLLOW OUR INSTAGRAM / FACEBOOK : @KANASSAKITCHEN DESIGNS BY @SHINDLEEE

CAFE164.COM/

Holy Ramen!

Every ageing hipster and his tote bag have an opinion on how to make ramen “properly” or “traditionally”, but to be honest that’s all boring bullshit to me.

- Chinese five spice (again if you have it; chill out if not) and salt and pepper.

After 5 minutes add a splash of water, sugar and sweet vermouth or dessert wine (no worries if not) and then turn the heat down. This will render the fat out of all those nooks and crannies in the chicken joints and bacon and speed up the process of getting as much flavour out of your meat as possible.

10 minutes in, you have a delicious smelling gooey amalgamation of meat and fat and it will smell like heaven.

Separately fry half an onion (skin and all) face down until it’s charred, not soft or burnt, then pop it in with the meat.

Find any bits of veg knocking about in your fridge and chuck it in, skin inclusive (carrots and the tough end of spring onions are ace - plus the white end of spring onions is a wonderful topping for your ramen).

Fill up your pan with water, give it a stir and go watch The Tiger King or whatever for 3 hours. Keep it simmering, not boiling.

Three hours sounds like a ball-ache but trust me, it’s worth it. Anything less and you’ve just got weird chicken water.

Now you’ve pretty much cracked it something mysterious happens around 3/4 hours and the colour and flavour intensity changes and if you’ve got more time - use it because this will only taste better and better with it.

When it’s time to eat, taste it and see if you’re into it. I’d stir in a tablespoon of miso at this point because I’m a chefwanker but most people don’t have it and that’s alright (It’s in most Chinese supermarkets for about £2).

Here’s The Ender - And It’s Important: 1. In your empty bowl put a good slug of soy sauce.

2. Then add your broth and let the two mix before adding your noodles - not noodles then broth! It’s broth then noodles.

3. Drizzle some sesame oil, chilli flakes, spring onion chopped up, bean sprouts, fried meat of your choice, a nob of butter - whichever of these you have is great but it’s your bowl - go wild!

Quick Ramen Yes, this recipe might take a few hours, but believe me, the reason you go to ramen restaurants is because they’re cooking broths for days before it hits your lips, and I’m here to trim that timeline for your convenience.

Two main things that differentiate ‘Ramen’ from ‘noodles in chicken soup’ is fat and time - and we’re short on the latter so in a large saucepan fry off a pack of chicken wings with half a pack of smoked bacon - in sesame oil if you have it. If not ,butter is better than cooking oil

Recipes from Indies & Friends

Recepies from Indies & Friends

Recipe by

Recipes from Indies & Friends

Little Bao Boy’s Foolproof Piñata Pulled Pork 4 cloves of garlic 2 tbsp chopped ginger 1 tbsp Chinese five spice 100ml light soy sauce 1 330ml can North Brewing Co Piñata 1/2 carton apple juice 1kg pork shoulder

1. Finely chop up the garlic and ginger.

(You don’t have to use 4 cloves of garlic - I just bloody love garlic).

2. Add the five spice, ginger and garlic to the soy and give it a good mix, until the five spice is totally mixed in.

Recipe by

3. Place the pork into a roasting dish.

4. Add the soy mix, apple juice and Piñata to the mix. The liquid should cover about 80% of the meat. You can always add extra apple juice if you want.

5. Cover tightly with foil and bang it in a preheated oven at 150°C for 4 hours.

6. After 4 hours bring the pork out, let it cool and shred that bad boy up. (with the remaining liquid you have two options: 1. reduce it down with sugar and apple cider vinegar and turn it into a liquid ORRRRRR because the pork is going to be super moist already 2. syphon off the liquid and use it as a concentrated base stock for soup noodles).

7. Now the pork is done you have options... whack it in a bao, or pulled pork sliders, use it for croquettes, a sloppy joe... whatever you want. Just put it in the middle of the table and eat it with a fresh salad and a load of carbs.

Beer pairing? More Piñata, of course! https://www.instagram.com/littlebaoboy/ Little Bao Boy can usually be found slinging their fluffy clouds of joy at North Brewing Co’s Leeds City Tap, 3 Sovereign Square, and at street food events throughout the North.

Sarto

Fettucine, Wild Mushrooms, Marsala Cream (Makes 2 Portions)

200g fresh pasta 150g wild mushrooms - prepare in bite sized pieces 30g butter 1 clove of garlic - diced 1 Bay leaf 1 sprig of thyme 30ml Marsala wine 125ml double cream 20g parsley - chopped 60g Parmigiano Reggiano Extra virgin Olive oil Salt and Pepper Set aside a large pan of well salted water and bring to a rolling boil.

Place a separate pan on a medium heat and add the butter.

Once the butter starts to bubble add the wild mushrooms.

After a few minutes the mushrooms will start to brown.

Now add the minced garlic, bay leaf and sprig of thyme and cook for a further minute.

Add Marsala wine and deglaze pan. (The cold Marsala wine will hit the pan and give you the opportunity to get up all the brown bits,which is where a lot of the flavour is.)

Turn heat down to medium-low and add the cream. Season to taste.

Now add your fresh pasta to the pan of boiling water and cook ‘al dente’ (90-120 seconds depending on pasta) Drain and add pasta along with 50ml of the ‘pasta’ water to the mushrooms and cream.

Turn the heat to medium-high and fold the pasta into the cream. Reduce until the sauce starts to hug the pasta. Remove Bay leaf and sprig of thyme.

Toss chopped parsley through the pasta and taste for a final seasoning. Now serve with Parmigiano Reggiano and a drizzle of Extra virgin olive oil.

Recepies from Indies & Friends

Nova Bakehouse Peanut Butter Cookies Makes 6 large or 12 smaller cookies 210g peanut butter 100g soft light brown sugar 1 egg

Preheat oven to 170°C..

Combine the sugar and egg in a bowl and whisk until incorporated.

Add the peanut butter and stir with a spatula or wooden spoon until combined and smooth.

Use a scoop to portion out the dough. You can use a tablespoon measure for smaller cookies.

Place on a greaseproof paper lined baking tray, 2 inches apart.

Bake larger scoops for 18-20 minutes and smaller scoops for 16-18 minutes.

OWT Vegan Cake 225g of fine caster sugar 70g of cocoa powder 200g of plain white flour 4 tsp of baking powder a splash of veg oil 350ml of non-dairy milk 2 ripe bananas a touch of vanilla extract

Blitz your bananas or purée them Mix all your dry ingredients well together Add to your dry mix the oil, vanilla extract, milk and banana purée Mix well Line with baking parchment your fave cake tin Bake for 1 hour at 165 degrees

Recipes from Indies & Friends

Recipe by

Melanie Hadida Founder

of Spice & Green

Handmade Hawaij Spice Blend Craving a doner kebab but don’t want to face the forced socialization that comes beforehand, or the shame-spiral and crippling hangover that follows? I have a solution for you – YEMENI HAWAIJ SEASONING. There is a real sense of freedom and independence that comes with the newfound ability to recreate the flavours of your favourite takeaway foods right at home in your own kitchen - and I’m going to show you how to do this by creating your own doner (shawarma, shishtaouk) kebab seasoning.

Yemeni Hawaij (pronounced HA-WA-EEJ) is a Middle Eastern spice blend, and a significant ingredient in Yemeni cuisine.

It is used to season lamb or chicken meat that’s been grilled on a vertical rotisserie.

The vertical rotisserie was invented in the 19th century Ottoman Empire, but is now most commonly seen in a late night kebab shop.

2 tbsp black peppercorns 1 tbsp cumin seeds 1 tbsp coriander seeds 2 green cardamom pods 3-4 cloves 1 tbsp ground turmeric

The blend is at once sweet and savory, robust and earthy, integrating the earthy “dirty” flavours of cumin and coriander seed with those more whimsical aromas such as cardamom and turmeric. This spice blend can transform any meat— and some very special veggies!—into the perfect filling for some flatbread.

Continue to stuff that flatbread with dynamic sauces, crunchy pickles and refreshing veggies and you have the perfect kebab, to be enjoyed in the comfort of your own home!

Heat a small, heavy-based frying pan over medium heat.

Add all the spices (except for the turmeric) and toast for 2-4 minutes until gloriously fragrant, shaking the pan a bit so nothing burns.

Allow to cool, then grind to a powder using a spice mill, coffee grinder, or a good oldfashioned mortar and pestle. Stir in the turmeric.

Store in an airtight container.

How To Use:

Here’s How To Do It:

This spice blend can be used as a meat rub, and goes wonderfully with chicken or lamb. But if you don’t eat meat that doesn’t mean that you have to miss out on all the fun! This blend makes a wonderful roasted cauliflower shawarma!

Cut a large cauliflower into medium-sized florets, coat with olive oil, a few spoonfuls of Hawaij and some sea salt—roast until golden, cooked down and caramelized.

Get a whole bunch of shiitake mushrooms and slice them each a few times (not too thin!). Heat a very tiny bit of oil in a frying pan and toss in the shrooms.

Here’s another idea for the perfect vegan shawarma experience: SHIITAKE MUSHROOMS! Shiitake mushrooms, if prepared the right way, have the ability to take on a deeply meaty flavor. You might not even realize your “kebab” is completely plant based!

Cook them, constantly shaking the pan, until they begin to get a bit dry and crispy on the outside, while retaining a bit of juiciness in the centre.

Remove from the heat and sprinkle with the Hawaij. Shake the pan some more so the mushrooms are completely coated.

Season with a bit of salt.

Warm up some lovely pita (or an alternative flatbread) and arrange your fillings. Suggestions; pickled cabbage, crunchy lemony lettuce & cucumber, hummus, a yogurty spread, some spicy sauce etc. GO WILD! Fill your flatbread with the shrooms, and all the fillings your heart desires, roll into a neat wrap and enjoy!

THE NORTHERN WE THOUGHT THAT YOU MIGHT NEED SOMETHING TO HELP PASS THE TIME, SO WE’VE PUT TOGETHER SOME PUZZLES WITH THEIR ROOTS IN THE NORTH. THE IDEAL ACCOMPANIMENT TO SOME SELF-ISOLATION.

BIG NORTHERN Quiz 8. Which supermarket retailer famously started up shop in Leeds’ Kirkgate Market in the 1880s?

9. In which West Yorkshire village did the literary legends, the Brontë sisters, grow up and draw inspiration from?

10. The world’s first steam train was designed

by Industrial Revolution pioneer Matthew Murray in which part of Yorkshire?

11. Which mountains make up Yorkshire’s fantastic Three Peaks?

12. What is Yorkshire’s most famous pudding?

13. Which globally adored soft drink originated in Yorkshire in the mid-18th Century?

14. Which Yorkshire city has been recognised as the home of stainless steel for over a century?

15. What flower is the symbol of Yorkshire?

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11. Noggin 13. Scraps 14. Beefing 16. Brew

DOWN 1. Ginnel 2. Jammy 3. Lugholes 5. Parmo

6. Scran 7. Mither 12. Gaffer 15. Nowt

YORKSHIRE SLANG CROSSWORD

1. God’s Own County 2. Whitby 3. Samuel Smith’s, Tadcaster 4. Parkin 5. Loiner

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1. What nickname is commonly given to Yorkshire’s bountiful countryside?

2. Bram Stoker’s Dracula arrived in England on what Yorkshire beach?

3. What is Yorkshire’s oldest brewery and where is it based?

4. What is the name of the baked treat that, according to local legend, the people of Filey baked to stick together the teeth of a pillaging dragon?

5. What do you call someone from Leeds?

6. With notable levels of iron in its soil, Yorkshire’s reportedly bloodiest battle was the Battle of ______.

7. In which Northern town does Poet Laureate Simon Armitage hail from? In which Northern city does he currently reside?

ACROSS 4. Eyup 8. Chuffinghell 9. Mardy 10. Nesh

BIG NORTHERN QUIZ

ANSWERS

6. Towton 7. Huddersfield, Leeds 8. Marks & Spencer 9. Haworth 10. Holbeck (Leeds)

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11. Pen-y-ghent, Whernside, Ingleborough 12. The Yorkshire Pudding 13. Ginger beer 14. Sheffield 15. The White Rose of York

PUZZLE PAGE

LEEDS INDIE FOOD & DRINK Wordsearch

2 E B H T H E H O U O S O E T

PROUDLY BROUGHT TO YOU BY

R R E E E T O R O L W O D U

T O A K S L U R M W N Y O R

O W D R B E S O A O O W N K

T N R A O L E A H E R H E S

S H O M R L O R F H T I R H

U I W E S I F M O T H T S E

B L H T A V K Y S L B E U A

O L O A R N O T D O A L M D

D A U G T Y K H N H R O M H

N N S K O A O A E E T C E N

U D E R S R O I I K W K R O

B C Y I S T O S R S O S S L

K O T K L S A L F D W S S M

FRIENDS OF HAM RAYNVILLE BROWNHILL AND CO DONER SUMMER KIRKGATE MARKET WHITELOCKS TURKS HEAD

MY THAI HEADROW HOUSE HOUSE OF KOKO SARTO THE OWL NORTH BAR BUNDOBUST OWT

YORKSHIRE SLANG Crossword

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ACROSS

4. A classic Yorkshire greeting 8. A Yorkshire expression for anger 9. An expression for bad tempered, stroppy 10. How you’d describe somebody who feels the cold 11. Another term for ‘head’ 13. The little bits of batter you get in your fish n chips 14. Another word for ‘crying’ 16. Another word for a cuppa tea

DOWN

1. A narrow, walled path, known as an alleyway down south 2. Someone who’s naturally lucky 3. Another term for ‘ears’ 5. A fried delicacy not from Yorkshire, but enjoyed here 6. Food 7. To bother or irritate 12. The boss 15. Nothing

T E K R A M E T A G K R I K

A Teenager In Lockdown

A Teenager In Lockdown

Education This comes first every day. We bought GCSE revision books second hand from Depop and Ebay. We use audio books wherever possible. I add topics I wish we’d covered when I was at school, like managing your money. Write down your top 5 and have your children find out about each of them.

Make Money This can be a touchy topic but I ordered a goHenry card and make a list of chores for her to complete weekly, then the money earned for each goes into her account. We’re both connected to the app, which tracks her spending and helps with budgeting. Clearing out bedrooms and selling unwanted items on depop, ebay and shpock will also be rewarded with some cash.

The Great Isolated Bake Off

Strange times in our lives, yet I feel lucky to be able to work from home and spend time with my daughter. I’ve missed her and this is my time to get to know her and the amazing young woman she is growing to be. Together, with the pandemic raging around us, we have put together a list of activities for teens in lockdown.

What works for us both is that we don’t waste time arguing over what time to get up in the morning, and we make the best use of time when we’re awake:

Your teen can choose the meals, list the ingredients, identify what to shop for and take turns to cook through the week. Choices should be respected and to take it a stage further, ask for a list of food types and values. Great prep for knowing they can cook nourishing meals when they leave home!

Self care Your daughter might want to learn how to create a different look every week from watching YouTube, and she can learn what’s good for her skin, and which cosmetics brands don’t test on animals. Why not experiment with home-made face masks and find out what works best. The feel good factor is a bonus - and it’s a great way of using your long forgotten make-up at the back of the drawer.

The Journal This time we are living in is unbelievable and is going to be taught in schools when our teens have children. Ask them to write a journal. It’s a way of offloading some of the negative feelings and revealing the positives.

Creative Arts Painting has been very therapeutic for my teen this past few weeks. She’s painted everything from clothing, picture frames and canvases to her bedroom bin.

Over the years, I have found vintage and second hand shops my saviours. My daughter has adapted this love for thrift shopping. Under lockdown, she’s finding her own ways of upcycling

Embroidery It’s cheap and automatically makes an item more special and personal with just a little embroidery. I ordered a set of embroidery rings, silk thread, tracing paper and thread so she could put her favourite illustration onto the back of her denim jacket.

Tie Dye Probably the most common way of upcycling clothes. My daughter has tie dyed discoloured tops, jogging bottoms and odd socks and they are now worth keeping and wearing again. Fabric paint or pens. We had a few paints that were almost done, so she upcycled some plain trainers she didn’t really wear by painting pastel colours on them. They now look like exclusive trainers. I think that’s how they would describe them? Or I have just made a cringy mum mistake. Fabric pens are great for tshirts and you can also use paints on old jeans and jackets.

Scissors I had an old vest that looked tired and ugly, My daughter cut the neck and bottom half and now it’s a fresh looking crop top on her for summer. She also cut up some old silk pjs with a really nice print and sewed them onto the front and back pockets of some

#dressupfriday Mary Benson, a Leeds born designer, focuses on sustainability with her brand and she does a #dressupfriday challenge on instagram and Facebook. Get your teens out of their pjs (if they can physically peel them off) and challenge them to dress their best. Mary shares everybody who tags themselves. Your teens will remember how good it feels to dress up and it will lift their mood.

Get crafty! We have two indoor cats and one of them in particular loves to sit in boxes, drawers and bags. My daughter decided to make a cat taxi. There are lots of tutorials for cat taxis, buses etc on YouTube. What about a maze for a hamster?

Social Distancing Connecting Let them go on tik tok; just restrict their times on it. It’s a good distraction for them and it keeps them exercising. They can film dance routines or even their make up applications. It’s good for their creativity and helps them feel connected to their friends and the whole world of people currently isolating.

As a former film student and script writer, I love the art of cinema. I believe in the power of storytelling through film and encourage my daughter to watch coming of age movies. She has seen my era of coming of age, the era before that and her own. It’s a good use of Netflix right now.

Their favorite actor, singer, social influencer will most likely be setting challenges or hosting live workshops or concerts at this time. Have them schedule a few in their diaries and they can look forward to it like a real event.

We recently joined in a Parris Goebel choreography live workshop. I found it really cool that this woman is from New Zealand and is a massive A List choreographer around the world, and we had a chance to take part in one of her classes. I don’t think the enormity of this really sank into my teen.

I hope you can take something from this list that will help keep your teens entertained. I know it’s hard work when they seem annoyed by any little thing we say, but persevere - they love us really.

Also, just to add in case you need any help with their mental health, organisations are helping our young adults and teens across Leeds over the internet or by telephone such as Getaway Girls, Mind Mate, Market Place and texting services like Kooth.

Take care .

Words by Robyn Wilson

Upcycling

Whilst some cafes and restaurants in and around Leeds have been able to keep their doors open in some way during the pandemic, most have had to close to adhere to government social distancing guidelines. Shutting up shop may give business owners some much needed rest and relaxation, but having to close for an indefinite period is both scary and stressful. This week I spoke to some of the independent food business owners in Leeds who have had to close, to see what they are doing to keep sane and stay afloat.

Sebby’s Café and Deli, Headingley Normally, Sebby’s is a cosy, family run café in Headingley known for serving local, homemade food, and hosting a range of events. Sebby’s closed its doors at the start of the UK lockdown after a few days running as a takeaway. I recently caught up with the owner of Sebby’s, Helen. I asked how the team were keeping afloat. She explained that whilst Sebby’s would “like to offer takeaway as many other businesses are, that doesn’t work for us logistically. We’re focusing on keeping our team and customers safe, so we’d like to wait and see if we can come up with other ways to generate income. It’s a sad and worrying state of affairs but we’re trying to stay positive and realistic.”

I was keen to find out how the community could help. Helen explained ‘’We have a community of lovely loyal guests that we can’t wait to serve once we’re able. Please think of us when you’re planning your breakfast, brunch and lunch meet ups.” Sebby’s is one of the special spots to catch up in Headingley, so I know that I and many others will certainly not forget them anytime soon! Sebby’s is also “offering vouchers that you can buy as gifts and we are planning other ways in which we can gain income during this testing time, such as merchandise and baking kits. Please keep an eye on our social media for updates on how you can support your local indie.”

OWT, French inspired café/ restaurant located in Kirkgate Market OWT offers a small weekly menu of dishes, created using only what local traders sell. I reached out to Esther, co-owner of OWT, to ask how they are doing considering their recent forced (but temporary) closure. Esther explained that OWT “shut two weeks ago and took the decision not to do take outs or deliveries. We have a very small team and it just didn't feel safe to keep on interacting with others, even with social distancing.”

Whilst their decision to close is a sensible one for them, it must have been hard. I asked Esther what she and her team are doing to keep busy. Esther said: “Social media has been a really positive window to the world for us. We are sharing one recipe a day with our followers and launched #AskOwt, encouraging people to send us a list of what they have in their pantry. We will then give ourselves about 1 hour to reply with a tailored recipe. OWT has always been about sharing, so sharing recipes and cooking skills just made sense during the pandemic.”

I cannot imagine the stress that businesses like OWT are going through, but we can all do our bit to support them by following their updates on social media, buying vouchers or merchandise, and emembering to visit as soon as they reopen.

Leeds Bread Coop, a cooperative bakery focussing on sourdough, located in Penraevon Trading Estate, Leeds The bakery closed on the 25th March after the team decided it was no longer safe for them to keep working. Whilst on their social channels, the team state that they are looking at options to provide bread in a safe way. At the time of writing, they have not yet given any updates on when or if this may happen. So, until then, Ben, baker at Leeds Co-op, has taken the social media steering wheel and has launched an Instagram profile (@thelockdownloaf) and associated YouTube channel to share tips and tricks about baking. I reached out to Ben to see how things are going and what his plans are for the next few weeks/ months.

Ben explained that he wanted to put together content to help people bake at home and have good food whilst isolated. He is currentl going with the flow and has started out by sharing posts such as ‘3 simple and delicious breads using just 1 dough’ which talk you through how to make bread at home. You can find Ben’s videos here: https:// www.youtube.com/channel/UC08YglUcrhyM0b-GLJZAA4

And the Others?

There are so many amazing independent cafes and restaurants in and around Leeds. While many are shut, like those above, many others are doing all they can to keep their doors open in one way or another.

Pizza Loco is an Oakwood based pizza restaurant and takeaway.

The restaurant is passionate about local ingredients, including Yorkshire cured meats and cheeses. Unlike most other restaurants, since lockdown, Pizza Loco has gone from strength to strength and is now busier than ever. Long may that continue.

Do’hut is known for its homemade baguettes and incredible donuts.

But when lockdown was announced, they adapted quickly, and started offering a selection of sandwiches and donuts via takeaway apps, one of the only restaurants in Leeds to do so for breakfast. Do’hut also embraced the deli, selling a range of store cupboard essentials from their front door.

Another of Leeds’ favorite donut retailers, Temple Donuts in Burley, shut for a short time when lockdown was announced. But on April 20th the vegan donut business announced that they would reopen to test out their takeaway and delivery service. Delicious donuts for everyone!

Leeds Indie Food Information For more information about what you can do to support Leeds independent food businesses, check out the Leeds Indie Food website. They have put together a fantastic page that gives you all the information you need about which businesses are open, whether they are doing takeaway, if you can buy vouchers or merchandise from them, and other ideas for supporting the Leeds independent food scene during these tricky times.

Words by Gemma Bridge

Leeds Independents - Keeping Sane and Staying Afloat

Keeping Sane and Staying Afloat

Recipes from Indies & Friends

The Reliance Beef Bourguignon (Serves 4)

500g stewing beef, diced into large chunks (Try to buy cheek, shin or blade, but diced beef from the supermarket will do)

½ bottle red wine (One from burgundy is most appropriate but any red will do)

1 bay leaf 2 sprigs thyme 4 cloves of garlic, crushed 1 tbsp Vegetable oil 125g smoked pancetta, diced (or smoked streaky bacon) 8 shallots, peeled 2 tbsp tomato puree 500ml beef/chicken/ vegetable stock (Fresh beef stock is best, but any will do)

150g button mushrooms Salt and pepper Red wine vinegar (Optional)

Mix the beef, red wine, herbs and garlic and leave, covered, in the fridge to marinade for at least 8 hours or overnight, if you can.

Drain the meat, reserving the marinade and herbs, spread it out on a cooling tray and leave to dry in the fridge for an hour or so (the drier the beef the easier it will be to get a good colour on it when you fry it).

Turn on the oven at 160°C. Heat the oil in a casserole dish and gently fry the pancetta until golden, then remove from the pan, keeping as much fat in the pan as possible.

Next fry the shallots in the casserole until they have some colour on them, and remove from the pan, keeping as much fat in the pan as possible.

Fry the dried beef off in batches until well coloured on all sides (Don’t overcrowd the pan and take your time doing this as this will really improve the taste and colour of the final dish).

Pour off any excess fat from the pan and add the tomato puree, cooking for a minute or so, then deglaze with the red wine from the marinade, scraping up all the caramelised bits from the bottom of the casserole dish.

Return the pancetta, shallots and beef to the pan and cover with the stock, put the bay and thyme into the pot and season with salt and pepper.

Bring up to a simmer, skimming any scum that rises, and put a lid on.

Cook in the oven until the beef is tender, which could take 1 and ½ hours for diced beef and up to 4 hours for beef cheeks. ½ an hour before the beef is ready, fry the mushrooms in a little bit of oil until coloured and add to the casserole.

When it’s done, check the seasoning, adding a splash of red wine vinegar if it needs a bit more acidity. If you want the sauce to be thicker, then drain it into a separate pan and reduce to the correct consistency before returning all the meat and veg back to reheat.

Alternative: Chicken This recipe would also work with skinned, bone-in chicken pieces. Just dust them with flour before frying and cook for 1 hour in the oven.

Any leftovers makes a great sauce for pappardelle or tagliatelle pasta.

Recipes from Indies & Friends

Recipe by

Nadiya Hussain Caramelized Biscuit Traybake

From the moment I first made these cinnamon goodies I have been addicted.

They are delicious, and there is nothing better than incorporating warm cinnamon flavours into a cake. These can be cut into squares and frozen, so you don’t have to eat them all at once unless you really want to.

For the cake 250g unsalted butter 250g soft dark brown sugar 100g caramelized biscuit smooth spread ½ teaspoon ground cinnamon ½ teaspoon salt 5 medium eggs 300g plain flour, sifted For the topping 200g white chocolate 200ml double cream 150g crunchy caramelized biscuits, crushed

Preheat the oven to 170°C/fan 150°C. Grease and line a 33cm x 24cm rectangular brownie tray.

Put the butter and sugar into a mixing bowl and whisk until the mixture is light and pale and fluffy. Add the biscuit spread, cinnamon and salt, and mix well.

Add the eggs one at a time, stirring each one in, then fold in the flour until you have an even, smooth, shiny batter. Spread it in the brownie tray and level the top.

Bake for 25-30 minutes, then take out and leave to cool completely in the tray.

Meanwhile, make the topping. Put the white chocolate into a bowl. Heat the cream in a pan until it just comes to the boil, then take off the heat and pour over the chocolate. Let it sit for half a minute . . . don’t be tempted to stir just yet. When the chocolate starts to melt, stir until the mixture is silky smooth.

Stir in the crushed biscuits, then spread all over the cooled cake. Once the topping has set, lift the cake out of the tray, using the paper to help you, and cut it into squares.

Photo credit Chris Terry. Recipe taken from Time to Eat by Nadiya Hussain (Michael Joseph £20)

Recipes from Indies & Friends

Recipe by

Thom Archer Salt & Pepper Brunch House Fries For the Fries Potatoes 1tsp Salt 1tsp Baking Powder 1 Onion 2 Green Peppers 1 Carrot 1 Spring Onion 1 Red Chilli 1tbsp Dried Chilli 1tbsp Garlic For the Seasoning 1tbsp MSG 1tbsp Salt 1tsp White Pepper 1tsp Chinese 5 Spice 1tsp Sugar

To serve 1 Egg per person Sriracha Spring Onion Sesame Seeds

- if your MSG is crystals rather than powder, give everything a bash in a pestle & mortar. If you don’t have any MSG, substitute it for extra salt.

Set to one side for later.

Chop the onion and green peppers into chunks roughly the same size as the potatoes, then half the carrot lengthways and slice about 1-2cm thick. Finely slice the Spring Onion and Red Chilli, and combine all of this with the Dried Chilli and Garlic.

When your Home Fries are golden brown with caramelised edges, crispy skins and craggled surfaces, take them out of the oven and toss them in a bowl lined with kitchen roll to drain the excess oil.

Start by preheating your oven to 200°C and putting a big pot of salted water on the boil.

Leaving the skins on, dice your potatoes into roughly half-inch pieces. Don’t worry about surgical precision, but keep in mind that different sizes cook at different speeds.

Heat 1tbsp of oil in a large wok until the surface shimmers, and add the chopped vegetable mixture. Keep this moving over the heat for about 2 minutes - we want to cook it long enough to remove that raw onion heat, but still keep things nice and al dente.

Par-boil the diced potatoes for about 4 minutes and drain in a colander. Rough them up a little so their surface turns a little fluffy, then toss them with the Salt and Baking Powder. This’ll help them crisp up in the next stage of cooking thanks, chemistry.

Add the Home Fries to the wok and toss with the vegetables. If you’re good at multitasking, now would be a good time to get that egg frying. Season with a pinch of the Salt & Pepper seasoning, and keep things moving to prevent the sugar burning onto the surface of the wok.

Transfer everything back into a bowl and toss with a few more pinches of S&P, to taste.

Transfer your uncooked home fries onto a welloiled baking tray or dish, make sure they are all given a good coating, and spread them out so they’re not touching. Resist the urge to make a social distancing wisecrack. Put them in the oven for about 40 minutes - jostling them halfway through to make sure they develop an even crisp.

Let’s make the Salt & Pepper seasoning: combine the MSG, Salt, White Pepper, Spices, and Sugar

Transfer everything to a bowl and top with the fried egg (optional) and any combination of soy sauce, sriracha, sesame, spring onion, and a little more of that S&P. Watch the accompanying video to this recipe @ thomarcher in his Instagram Story Highlights.

Whitelock’s Black Pudding Scotch Egg Serves x4 Prep time: 30 mins Cook time: 15 mins

5 Free range hens’ eggs 300g sausage meat 200g black pudding 150g panko bread crumbs 80g plain flour Frying oil Soft boiled hen’s egg - 5m 30s Soft boiled duck egg - 6m 30s

Pre-heat oven 200°C. Bring a pan of water to a rolling boil, making sure it’s only half full and big enough to hold 4 eggs. Place eggs gently into boiling water with a large spoon and put the timer on for your eggs.

Whilst the eggs are cooking, set up your pané station. 3 bowls, one with your panko breadcrumbs, one with the plain flour and the last one with the remaining egg cracked in.

Whisk briskly to break the egg down.

Once the timer has gone off, remove eggs from heat and place under cold running water. Leave for 10 mins to cool down whilst you make the sausage mix.

Add the black pudding to a large bowl, break up with your fingers, add sausage meat and mix well, really getting the mix in between your fingers to combine well – Ideally use disposable gloves for this, but if you don’t have any to hand make sure you wash your hands thoroughly before and after handling raw meat.

To peel your eggs, take out of the water and lightly crack the shell all over, on a flat surface.

Place back in the water and carefully peel bit by bit to prevent damaging the whites.

Time to heat your oil for frying. Note: Hot oil is very dangerous, so please take extreme caution and care. Use a large, deep and heavy bottomed pan, and only fill half way with oil as hot oil expands. Turn on full heat whilst you mould your eggs – If you have an electric fryer then happy days! Heat to 190°C. Divide the sausage mix into four equal portions (125g each) Using cold water on your hands, flatten the portions into 1cm thick disks – The water helps prevent the mix sticking to your hands. Place an egg in the middle of the disk and carefully mould around it with your hands. Once moulded, place into the flour, shake excess flour off, place into the egg wash then into the panko bread crumbs. Make sure they are evenly coated.

Turn fryer oil down to the lowest heat setting.

(No need to do this if you have an electric fryer) Being extremely careful, lower Scotch egg into fryer with a large spoon. Do one at a time, about 60 seconds each or until golden. Transfer to oven dish and bake for 12 mins.

Take out of oven, slice in half. Add brown sauce and a pint to this – Perfection.

Recipes from Indies & Friends

Temple Newsham Gran Sallet This one is from The Accomplisht Cook, Robert May 1660.

There was a recipe like this in every cookbook of the time, arranging whatever was to hand into a salad.

Recipe by

Young salad leaves I like lettuce, mustard, cress, dandelion, wild garlic - washed and shredded

12 olives halved 40g raisins 40g sultanas, or any dried fruit can be used 40g nuts or seeds.

I like to use sunflower seeds

4 small oranges or a mix of citrus fruits, finely sliced 40g fresh or dried berries A sprig of rosemary (or any garden herbs you have)

15mls of your best oil 20mls cider apple vinegar Take all menner of knot buds of sallet herbs, buds of pot herbs, or any green herbs such as sage, mint, balm, burnet, violet-leaves, red coleworts, streaked of divers colours, lettice, any flowers, blanched almonds, blue figs, raisins of the sun, currans, capers, olives; then dish the sallet in a heap or pile, being mixed with some of the fruits, and all finely washed and swung in a napkin.

Then about the centre pay first flic’t figs, next capers and currans, then almonds and raisins, next olives, and lastly either jagged beats, jagged lemons, jagged cucumbers, or cabbidge lettuce in quarters, good oyl and wine vinegar, sugar or none.

Claire Doble of

2 handfuls (about 100g) of wild garlic leaves (with flowers, too, if possible)

200ml olive oil, plus a bit more for sealing 50g pine nuts or walnuts 2 garlic cloves 50g Parmesan or hard cheese, grated Salt and black pepper to taste

Mix together the leaves, olives, dried fruits, seeds or nuts. Arrange on a plate or in a bowl, adding the fruit on top, however you like it to look. Mix the oil and the vinegar and dress to taste.

Hyde Park Source

Wild Garlic Pasta Sauce A fab spring recipe to capture the flavour of what is just now a very abundant wild crop, available locally!

Gather some wild garlic leaves from riversides or in many quiet bits of woodland in Leeds on your one daily walk, run or bike ride..

Use it as a simple pasta sauce, with gnocchi or to stuff baked potatoes. It freezes well for use right through the year, but if freezing

do leave out the cultivated bulb garlic. This recipe makes a large jar.

Blanch the wild garlic leaves in boiling water for about 10 seconds. Refresh in cold water and pat dry on kitchen paper. Put the wild garlic, olive oil, pine nuts or walnuts, together with the garlic cloves, into a food processor or pestle and mortar and blend/bash to a puree.

Transfer to a bowl and mix in the grated Parmesan. Season to taste with salt and black pepper and put into a sterilised jar. Pour over a little olive oil to seal and cover tightly. Hey presto - mega yummy!

Claire Doble, under the umbrella of Live Well Leeds, runs the Kirkstall Abbey Gardening Group every Wednesday at 2-4pm, for those with mild to moderate mental health needs.

Recipes from Indies & Friends

Recipe by

Matt Healy

Fish & Chips With Curry Sauce 2 x 6 oz cod fillets 2 x large potatoes 1 x white onion 1 x granny smith apple 2 x tbsp raisins 25g x ginger 10g coriander 1 x tbsp curry powder Sea salt to taste 250ml water 500ml veg oil Dice the onion and apple and chuck into a saucepan on a medium heat with a splash of oil. Cook gently for 5 minutes, then add the ginger and coriander.

Add the curry powder and allow 5/6 minutes to cook out, keep the mixture moving with a wooden spoon/spatula, add the water and bring to a gentle simmer for 10/12 minutes.

Allow to cool slightly and chuck the mixture into a blender until smooth. (Little tip: blend the sauce until it feels uncomfortable and you’re annoying everyone else in the house, then blend for a further 5 minutes).

Peel the potatoes and, (using a mandolin) cut into thin slices, then using a sharp knife slice into thin matchsticks and place into cold water.

Pop the veg oil into a thick bottomed pan and using a temperature probe bring up to 180°C (If you have a table top fryer even better - just set the dial to 180°C).

Once the oil is up to temperature, dry off the potatoes as best you can using kitchen paper and gently in small batches pop the potatoes into the hot oil. A good tip is to use a slotted spoon to keep them moving, making sure they don’t stick together.

When the matchstick potatoes begin to turn golden, start to lift them out of the oil onto dry kitchen paper and sprinkle liberally with sea salt. Repeat until done.

For the fish, there are loads of ways to cook cod. Preheat your oven to 180°C. I like to get a frying pan nice and hot, season the cod with salt and a bit of oil and pop into your hot pan, allow to cook for 2/3 minutes until it starts to change to golden colour, chuck a large knob of butter into the pan and baste the fish for 1 minutes, then chuck the whole pan into the oven and cook for 4 minutes.

Remove the pan from the oven, gently turn the fish over and allow to sit for a second.

Pour 2/3 tablespoons of curry sauce into a large bowl/plate, sit your cod on top and then place a handful of crispy matchstick potatoes and serve.

Grön Kafé French Toast

by Nat Firth, Executive Chef

French Toast is a simply indulgent brunch dish that you can make with store cupboard ingredients. How you top it is up to you, but Nat recommends sherbet dipped strawberries, bananas, ice cream and maple syrup for a real treat.

Wash and quarter the strawberries. Place in a pan with the icing sugar and juice of half the lemon and simmer until the strawberries have completely collapsed (about 5-10 minutes).

Blend the strawberries into a smooth sauce using a hand blender.

4 thick cut slices of bread

Crack and beat the eggs into a large bowl.

Coat the bread slices in the egg and place in a reheated pan with a drizzle of oil. Cook on each side for 1 minute until the bread is crispy on the outside and soft in the middle.

(Brioche is our preferred choice)

3 eggs 6 juicy strawberries, sliced 2 ripe bananas, sliced Splash of oil (Rapeseed works well)

5 tbsp caster sugar 1/2 tbsp ground cinnamon 100g strawberries 1/2 tbsp icing sugar 1/2 lemon juice Maple syrup to drizzle 1 tsp of sherbet 2 scoops Vanilla ice cream

On a large plate mix, the cinnamon and sugar together. Dip the French Toast into the mix and coat thoroughly.

Top the French Toast with the sliced banana and sliced strawberries, dipping a few slices of strawberry in sherbet. Place one large scoop of ice cream on the plate.

Drizzle with the strawberry coulis and maple syrup. Enjoy.

Nat Firth is the Executive Chef of Grön Kafé, a Scandi-inspired range of cafes in North Leeds and York, focused on creating feel good food.

Recipes from Indies & Friends

The Owl’s Steamed Brioche Dumplings

by The OWL, Kirkgate Market

Makes 10 portions

Veno Stew 500g haunch steak 1 bottle red 1 litre beef stock 100g bacon skin 4 cloves black garlic 1/2 bunch thyme 10 juniper berries, ground 2 shallots.

(Important note: the dumpling dough must rest in the fridge overnight)

Dumplings 20g yeast 500g flour t45 120g milk 1egg 1 yolk 22g sugar 175g melted butter Carrot and anise puree 1 kg peeled carrots 2 star anise 350ml carrot juice 250g butter

Cep and mustard sauce

1 2 3

20g dried mushrooms 1 bunch thyme 1 clove garlic 0.2 bottles Madeira 1 kg veal glace 500g cream 50ml lemon juice 50g mustard 75g Worcester sauce

Garnish 1 bunch parsley chopped Cooked diced 1 cm carrots

Veno stew Brown the venison in a casserole pan and place red wine and reduce to glaze. Add the rest of the ingredients and put in pan in the oven at 140°C for 3 hours until tender. Cool the stew, remove the meat, and reduce stock by 75% till a glace (syrup-like) consistency.

Pick meat down and fold into the glace and check seasoning. Roll and weigh to 50g balls and fridge.

Make the dumpling dough in a mix, add all the ingredient and mix for 10 minutes till worked thoroughly. Cover with cling film and rest in the fridge overnight.

Carrot puree Place all the ingredients in a pan and cling film and cook slowly until reduced by 2/3 and carrots are soft. Blend in blender until smooth and check seasoning.

Cep sauce Add part 1 in a pan and reduce by 50%. Add part 2 to reduction and bring to the boil.

Add part 3, bring to boil and strain through a sieve. The sauce should be rich and glossy.

To make the dumpling, roll out on pasta machine and use 100cm cutter. Fill with the mix, then egg wash around the edge, finally and pinch / fold the dumpling to seal.

Cook in a steamer for 5 minutes.

Warm the diced veg in sauce and finish with parsley.

Recipes from Indies & Friends

Straight-Up Punch From Leeds Rum Festival founder Sam Fish

40ml aged rum (I like El Dorado 5yr)

10ml lime juice 20ml maple syrup 50ml pineapple juice Dash of aromatic bitters (optional - to add depth and a hint of spice!)

Shake all ingredients in a cocktail shaker (or even a jam jar if you don't have a shaker to hand) with cubed ice. Strain into a cocktail coupe or short tumbler, and garnish with a pineapple flag!

Sweet Pea Martini

by Hedonist

50ml gin 45ml Pea syrup (see recipe to the right)

25ml lime Mint leaf garnish Stir all the ingredients with ice and then pour into a chilled glass.

Alternatively, if you have no ice, add 25ml of water and keep In the fridge until nice and cold, then serve in a chilled glass.

Serve with a tomato and basil bruschetta Perfect for a lazy afternoon in the garden, as you make believe we are on our holibobs off the coast of Italy.

Pea Syrup 100g Peas 50g Sugar 50ml Water Pinch of Salt Blend for 1 minute and then strain through a sieve.

Mundial.

Football journalism can wander into humourless and dull pastures at times, full of tedious possession stats and flight-of-fancy transfer rumours, which is why Mundial is such a tonic. Mundial gives us a fan’s eye view of the beautiful game, with all of the passion and wit that goes with it. In recent issues it has given us articles on everything from the incredible graphic design of Coventry City’s late 60s matchday programmes, to a history of Turkish community football in London.

It doesn’t just play at home either, happy to travel the globe to bring us the best of footie far and wide, whether that’s women’s football in Pakistan or pre-season friendlies in Estonia. Add regular doses of impenetrable in-jokes, classic garbs, 90s nostalgia, bad tackles, weird hair and long-forgotten goals and you can understand why we file this one under ‘essential’.

Eight By Eight Made in a country where football is played by men with odd-shaped balls (ouch), Eight By Eight brings us SOCCER all the way from the US of A. Wait, don’t go, hang on a minute… it’s good, in fact…it’s awesome.

It’s no secret that we love a nice bit of illustration here at CMV and Eight By Eight always delivers a ton of top quality artwork in each and every issue, from caustic caricatures to inspiring infographics. Fortunately, there’s plenty of top dollar journalism going on here too, with a curious focus on European football, especially the Premier League. Curious, that is, until you find out that editor in chief, Robert Priest, is a football obsessed ex-pat. This probably explains why, more often than not, you’ll find articles on iconic British talents like Jimmy Greaves, Trevor Francis and Bobby Moore among the graphic gorgeousness.

Season

As we prepare to enter another three weeks of Lockdown, time would appear to be just right for the armchair football fan, carefully wiped Red Stripe in one hand, sanitised remote in the other.

However, with leagues on ice all over the world and tournaments either postponed or on infinite hiatus, what is to be done? Yeah, we could tune in to watch Dan Walker desperately trying to maintain ‘Focus’, or follow Dinamo Minsk as we pledge our allegiance to the Vyšejšaja Liha (that’s the Belarusian Premier League, keep up), but either way it’ll be stale repeats or dodgy feeds we’ll be left with.

Even the sports section of the newspaper is now slimmer than Spurs’ chances of a top four spot, so maybe we need to change the way we get our fix. Fear not, help is at hand with a raft of independent football titles who are challenging the status quo and bringing some much-needed vitality back to the sport. So, before you prepare for another marathon FIFA 20 session, here are our top three:

It took a long time. A long, long time, but women’s football is finally getting the light and audience it deserves. Season is a magazine that aims to empower a growing audience of female football fans and “counter the male, pale and sometimes stale state of modern football culture” and we think it’s doing a top job. Each issue falls under a different theme, which binds the content strongly together (the current issue looks at how sustainable football is), and each is designed to integrate in-depth articles and profiles with on-point fashion pieces. Four years down the line, Season has successfully plugged the gap in the mag market that existed for female fans of footie and fashion, and it isn’t hard to see why. Oh, and to the other mags out there, Season comes with stickers…. football stickers. 1-0.

2020 was the year that football, like the rest of us, came home, put on 20 pounds and tried to beat its own loo roll keepie-uppie record. Next year, hopefully, we’ll all get back the community, the routine, the celebrations, the defeats, the yelling at the telly, the hugging each other (oh how we miss the hugging!) and the pure thrill of the 3pm whistle. Until then, put the kettle on and your feet up and have a read.

Andy Gray is the co-founder of creative lifestyle store Colours May Vary. He supports Tottenham, should support Watford and always keeps a fond eye on Leeds United.

Words by Andy Gray

Football Came Home

Football Came Home

There is somewhat of a gathering of writing talent in the city right now.

Just as the music scene came together in the early 2000s and the visual art scene just after, incoming is a scene of writers and thinkers.

I know not everybody has time at the moment, but for those that do, I thought it’d be cool to put together a list of Leeds writers, and if you’re looking for a read, maybe you’ll fancy checking them out.

Below the list of writers are a couple of other things to check out, if you’re interested in Leeds / northern writing. There’s a mass of other things going on, and not the space here to mention them all (lots of which you’ll find in the events from the recent Leeds Lit Fest on the link at the bottom of the page).

Daniel Chapman At a party recently, a friend recognised Daniel just from his voice. Mad right? Daniel is part of the increasingly popular The Square Ball, a big listen / read for any Leeds (and football) fans. In time for the centenary of Leeds United, Daniel penned 100 years of Leeds United, now a Sunday Times Bestseller. Great read for any Leeds fans out there.

Recommended read - 100 years of Leeds United (Icon)

Anyway, enough of my thoughts. If you’re looking for a good read by a Leeds writer over the next few weeks, here are my picks to get going;

Rich Smyth Richard Smyth writes on nature, a lot. He has a book out at the moment, an Indifference of Birds, which is described as “The story of human history - from a bird’s eye view”, a human history in their world.

Richard has written for The Guardian, The TLS, The New Statesman, and is actually pretty funny. He also gives great talks, and writes crosswords. He’s got it all!

Recommended read: An Indifference of Birds (Uniformbooks)

Clare Fisher Clare is a novelist, short story writer, writing teacher and editorial consultant. Clare’s debut novel All the good things was brought out on Penguin, and the Independent described Clare’s debut novel as one of the 10 best debut novels by female authors of 2017. Clare lives in Headingley, and is also studying for a PhD & teaching right now.

Recommended read - How the light gets in (Influx)

Khadijah Ibrahim Khadijah is a writer, activist & theatre maker. Khadijah’s Another Crossing on Peepal is great. She also leads Leeds Young Authors (mentioned below) and helped when Nelson Mandela came to Leeds.

Check her collection of poems Another Crossing out.

Recommended read - Another Crossing (Peepal Tree)

Roger Robinson Ok, so I’m going to sneak poet Roger Robinson in as one ours as he’s on the Leeds (rather legendary) imprint Peepal Tree Press. Roger’s A portable paradise was launched at the Tate Modern, and has gone on to win the TS Eliot prize. Roger spoke at our launch this year, and was really special. Peepal is a real treasure in the city, well worth checking.

Recommended read - A Portable Paradise (Peepal Tree)

James Oddy A guardian sports writer of the year, James resides in Pudsey. His book True Professional told the story of Rugby League captain Clive Sullivan - the first ever black briton to captain a British sports team.

James writes on boxing, rugby, has written for The State of The Arts, Prospect, and a plethora of national sports outlets.

Recommended read - The Clive Sullivan Story (Pitch)

Check also...

Northern Fiction Alliance The NFA is a broad alliance that aims to bring together northern publishers, and essentially help create a counterweight to the London centric publishing industry.

Leeds Young Authors Cool project to help young people aged 13 - 19 develop as writers & performers. Check the documentary We Are Poets, about young poets from Leeds heading to DC for a festival of poetry & Lit. www.leedslitfest.co.uk This has info on the festival that's just passed, but also some super nice podcasts with Malika Booker, Boff Whalley, Rommi Smith & Seni Seneviratne ——

Jack Simpson Hyde Park Book Club, Eiger Studios & Leeds Lit Fest Twitter: @Jacklsimpson Jack grew up in East End Park, and has worked in culture in Leeds, organising various cultural projects all his adult life. Jack’s currently studying for a PhD at the University of Leeds, in the politics department and welcomes chats on culture / politics / most things.

Words by Jack Simpson

Leeds Writers

Leeds Writers

Music: Leeds Launchpad Artists

Music: Leeds Launchpad Artists

Music:Leeds acts as a centralised point to support, develop, grow and promote music in the city across all levels, genres and cultures.

Our Launchpad project offers opportunities for emerging artists to gain funding for recording, live opportunities and one to one mentoring and industry advice. In 2019, we supported a total of 47 artists!

Any artist can submit their music to be considered for support through Launchpad, and they are chosen by a large and varied panel of reviewers, with staggered deadlines through the year. The first deadline was at the end of Feb and we have now selected our first artists for support - check out here...

DREUW

MAMILAH

FIG BY FOUR

DIRTY FREUD

‘An Indie Folk, Singer Songwriter from the South West of England, Swindon, Wiltshire. In 2017 Dreuw’s first single ‘Wait’ made the Glastonbury Festival Longlist, nominated by London’s Resonance FM quoting ‘Captivating arrangements and very raw, soft-spoken delivery from a clearly very talented recording artist.’ His latest single ‘When Will You’ has gained support from BBC Introducing in the west, airing on the radio in December 2018.

Mamilah are a Leeds based group of musicians, producers, DJs and songwriters.

Collectively composing their songs has given way to a whole host of musical influence, walking through genres of soul, jazz, latin music and R&B. Having shared the stage with luminaries such as KOKOROKO, Kool and the Gang, Yazmin Lacey and Craig Charles as well as getting their hands dirty on the local circuit, Mamilah’s live performance continues to thrive nationally. Summer 2019 saw performances at Boomtown, El Dorado and Virgo Festival, as well as at pioneering grassroots venues such as The Wardrobe, The Hootannany and Band on The Wall.

Fig by Four is multiinstrumentalist Sarah Statham who weaves ethereal stories of connection, memory and loss into her off-kilter alternative rock melodramas. Her debut collection of songs, encapsulated in an as-yetunreleased album, swings between the viscerally immediate and the sweepingly cinematic. Her first single ‘Plunge’ was released in October 2019 prior to a solo cross-country US tour. 2020 sees the launch of the project delivering shows as a four-piece, excited to share with audiences this latest chapter fresh into a new decade.

Dirty Freud is an electronic live & recording artist from London, but has found success since moving to the North of England.

His music contains elements of dubstep, 2-step garage, bassline, reggae and has been coined Electrodub.

Their debut EP ‘Moonlight Walking’, independently released in August 2018, quickly followed their first single ‘Sundrips’ and was a catalyst for much of this activity; earning regular airtime on Alan Raw’s BBC Introducing Show in West Yorkshire, being highlighted on his ‘Ones to Watch in 2019’ broadcast, and featured on Bandcamp’s “Best Soul of August 2018” article.

Their 2nd EP ‘Talk Less’ is to be released on 15th May 2020, and signifies a matured and more introspective side to the band, whilst maintaining the upbeat grooves and euphoric arrangements that have become synonymous with their style. A recent feature on Clash magazine highlighted Mamilah as one of the pioneering artists in Leeds underground Jazz Scene and they intend to further push the boundaries of this scene in 2020.

He has got key support in his journey from Jon More of Coldcut and Ninja Tune as well as Keep it Dirty Records and Rough Trades’.

You can find out more about Launchpad, more supported artists and our upcoming deadlines at www. musicleeds.com/launchpad and keep an eye on our social media for our upcoming online activity.

Listen to a selection of artists from the region through our Spotify profile, including playlists of our supported artists, monthly playlists of new releases, and great tracks from the past: http://bit.ly/musicleedsprofile Music:Leeds is supported by Youth Music and using public funding by the National Lottery through Arts Council England, Leeds 2023, arts@ leeds, and as a PRS Foundation Talent Development Partner.

Credit: Music:Leeds

Dreuw has supported a number of established artists such as Adam Barnes, Port Erin, Roe and Wildes. Now living up north, preparations are underway for his new release this year.’

Last year was a massive year for Dirty Freud as his sound was given an even bigger stage to flourish at Glastonbury, All Points East, Citadel, Boomtown, Beatherder, as well as internationally in countries like Germany, Croatia and France.

Larry Budd’s Take on Five Local Comedians While The Gigs are Off Stand-up comedians, sketch comedians, musical comedians - every single one of them earns a brilliant living. Sometimes, whilst taking a break from counting the cash, these performers can be seen at great Leeds venues like Hifi, Venue, and Seven. While the gigs are off, those profits have been shaved, and the holiday homes in Carcassonne are at risk. So - what have five local comics been doing to stay relevant, and top up the hedge fund?

Charlie Hopkinson Want Lockdown in the Company of Morgan Freeman or Sean Bean? Of course you do. He’s usually in a small room with a microphone, but during lockdown, Leeds’ premier impressionist Charlie Hopkinson has been spending a lot of time in a small room with a microphone. Which is good for us, because we get gems like “Lockdown of the Rings” and “Quarantine Haircuts ft. Peaky Blinders”. See them both, and others, at facebook.com/voiceraptor

Ross Brierley The stand-up-cum-sketch- comedian-cum-racing-commentator is one of the main brains behind The Not So Late Show: an alternative chatgasm which until recently graced the stage at The Wardrobe in the City Centre. He took his sweet time, but thank Jebus that The Not So Late Show Online has arrived. There’s an Untopical Monologue, Alan Bennett’s Nu-Metal Classics, and a Talking Baby. Unmissable. facebook.com/ TheNSLShow

Credit: Larry Paul

Silky Silky is a stand-up comedian, musician, stand-up tutor, and has been promoting comedy in Leeds for nearly 14 years. His “Kill For A Seat” comedy nights now run in 8 UK cities. So he’s about as crucial to the Leeds Comedy Scene as it gets. And if the mountain won’t go to Mohammed’s comedy show, then he’ll send a digital version to the mountain’s postal address. I’m not sure the metaphor’s working - but Silky’s put a whole live show on USB, and will post to you for a modest fee. It’s worth it, and you can feel good about supporting a local comic too. Head to @paulsilkywhite on Twitter, oh, and he’s a gnarly chef - look out for #CookingInAWhiteShirt on Insta and Facebook.

Harry May-Bedell and Jessie Brooks Harry and Jessie are the folks behind You Need Help - a “sketch comedy self-help spectacular for people who have been broken by the modern world”. But while you won’t be able to watch their brilliant show soon - Harry’s gone all altruistic. His virtual pub “The Corona Arms” made the papers - and raised money for St George’s Crypt in Leeds. What’s not to like? Follow @jebnaf and @harrymaybedell

Peter Brush One of Leeds’ most respected comedians, Peter Brush is daft as a… um. Um. Anyway, he was supposed to be going on tour with Alexei Sayle before this “silly virus” took hold - but thankfully he’s got to grips with technology, so we don’t have to miss his unique musings. Find him on Twitter @peter_brush to marvel at his Lockdown Diary and works of quarantine art.

Larry & Paul So you didn’t ask for six did you? But if you’re not following Larry & Paul on every social media platform there is, then you’re not doing your bit for society.

Words by Larry Budd

Comedy Roundup

Comedy Roundup

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